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

How to Make Chicken and Sun-dried Tomatoes over Fettuccine


  • 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.

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About Chicken and Sun-dried Tomatoes over Fettuccine

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