Real Recipes From Real Home Cooks ®

fettuccine chicken & tomato dinner

★★★★★ 9
a recipe by
Denise Miles
Auburn, AL

Made this recipe from what I had in my fridge and pantry. Very good, if I do say so myself!

Blue Ribbon Recipe

A very light and colorful summer dinner that anyone would enjoy. This recipe is a terrific way to make something truly special (and tasty!) from common ingredients we all have on hand.

— The Test Kitchen @kitchencrew
★★★★★ 9
serves 6-8
prep time 15 Min
cook time 35 Min
method Stove Top

Ingredients For fettuccine chicken & tomato dinner

  • 16 oz
    fettuccine, uncooked
  • 2 lg
    chicken breast halves, skinless and boneless, diced
  • 1 md
    onion, chopped
  • 4
    zucchini (approximately 5 in. long and 1 to 1 1/2 in. in diameter)
  • 4
    yellow squash (same size as above)
  • 2 can
    diced tomatoes w/Italian seasoning (5.5 oz each)
  • 1 tsp
    dried Italian seasoning
  • 1 Tbsp
    garlic, minced
  • 1 tsp
    canola oil
  • 1/4 c
  • 1 c
    grated Parmesan cheese

How To Make fettuccine chicken & tomato dinner

  • Draining cooked fettuccine.
    Prepare fettuccine per directions, cooking until al dente. Drain and set aside.
  • Cooked chicken cut into pieces.
    Cook chicken on med/high heat in a non-stick skillet until done. Set aside until cool to the touch. Dice chicken into pieces.
  • Onions diced; zucchini and squash cut into slices.
    Chop onion into large dice. Slice zucchini and yellow squash into 1/4 inch medallions (may have to cut some of the squash medallions in half on the larger end).
  • Cooking zucchini in a skillet.
    In that same large skillet over medium heat, saute onion in canola oil. When almost translucent, add zucchini and water.
  • Squash, onions, and chicken added to the skillet.
    Add chicken, yellow squash, garlic, and dried Italian seasoning. Cook until squash and zucchini are desired tenderness.
  • Tomatoes added to the skillet.
    Add both cans of tomatoes and continue cooking until heated through.
  • Cooked fettuccine mixed into the skillet.
    Add cooked fettuccine and toss to blend. Sprinkle with Parmesan before serving.