CHICKEN FETTUCINI

★★★★★ 1 Review
mscarole avatar
By Carol Parkhurst
from Wilton, NY

THIS WAS MY BROTHER-IN-LAWS FAVORITE, HE ALWAYS CAME BACK FOR SECONDS. I PREFER TARRAGON OVER OREGANO. YOU WILL NEVER KNOW YOU ARE USING STEWED TOMATOES AS IT COOKS DOWN. MY FAVORITE PASTA DISH FOR OVER 40 YEARS.

serves 3-4
prep time 20 Min
cook time 35 Min
method Stove Top

Ingredients

  • 1 lb
    chicken breast, cut in small bite size pieces
  • 2 Tbsp
    olive oil
  • 3 clove
    garlic, minced
  • 1 c
    onion, diced
  • 1 can
    14 oz. stewed tomatoes
  • 2 can
    8 oz. tomato sauce
  • 2 can
    8 oz. mushrooms
  • 1 Tbsp
    dried tarragon, crushed
  • 1 Tbsp
    sugar
  • 1 tsp
    salt
  • 1/2 tsp
    pepper
  • 1 tsp
    basil, dried - crushed
  • 1 tsp
    marjoram, dried - crushed
  • 8 oz
    fettuccine pasta, cooked according to package
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How To Make

  • 1
    1. Saute the chicken in the olive oil, then adding the onion.
  • 2
    2. Now add your garlic and herbs, stir and saute for about 2 minutes
  • 3
    3. Add the remaining ingredients EXCEPT the pasta.
  • 4
    4. Cover and simmer 25-40 minutes, until the chicken is cooked.
  • 5
    5. Serve over hot cooked pasta.
  • 6
    6. NOTE: Crushing the herbs in the palm of your hand while adding them brings out their flavor more. As with any pasta dish, it tastes better the next day.
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