Chicken and Sun-dried Tomatoes over Fettuccine

Marsha Gardner


Whenever we go to stay with our friends the Adams they ask me to make this dish. I guess it is one of their favorites!

★★★★★ 1 vote


7 oz
jar oil packed sun dried tomatoes (do not drain)
1 c
chopped onions
2 clove
garlic, minced
boneless, skinless chicken breast cut into strips
3 Tbsp
chopped fresh basil or 1 tablespoon dried
1/4 tsp
kosher salt
1/4 tsp
freshly ground black pepper
8 oz
sliced mushrooms
1 bunch
broccoli, fresh cut into bite-size florets
12 oz


1Drain tomatoes, reserving oil. Coarsely chop tomatoes; set aside.
2Saute onion and garlic in some of the reserved oil until translucent. Add mushrooms and cook until soft. Remove from pan and add some more reserved oil.
3Add chicken and broccoli and saute 8 minutes or until tender. Add basil and reserved tomatoes. Add back onion mushroom mix. Saute an additional 2 minutes.
4Add salt and pepper and any remaining reserved oil.
5Cook fettuccine according to package instruction omitting salt. Drain well; place on a large platter. Spoon chicken mixture over fettuccine and toss.
6If you use all the reserved oil and need more oil, just use some extra-virgin oil. This is a one dish meal and all it needs is a nice salad, a crusty bread and a glass of wine.

About this Recipe

Course/Dish: Chicken, Pasta
Other Tag: Quick & Easy