CHICKEN FETTUCINI

Chicken Fettucini

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Carol Parkhurst

By
@mscarole

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
3-4
Prep:
20 Min
Cook:
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(s)
    14 oz. stewed tomatoes
  • 2 can(s)
    8 oz. tomato sauce
  • 2 can(s)
    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

How to Make CHICKEN FETTUCINI

Step-by-Step

  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.

Printable Recipe Card

About CHICKEN FETTUCINI

Course/Dish: Chicken Pasta
Main Ingredient: Chicken
Regional Style: American




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