Sunday, March 14, 2010

Recipe Alert: Chicken Chili Fettuccine Recipe

Chicken Chilli Fettuccini Recipe

This is one of my all time favorite recipes to make. I love pasta and chicken and I love using rotel in practically anything so this meal was/is perfect. Another from my favorite cooking magazine, Simple & Delicious by Taste of Home!

5 ServingsPrep/Total Time: 25 min.


  • 2 packages (9 oz each) refrigerated fettuccine
  • 1-1/2 pounds boneless skinless chicken breasts, cut into strips
  • 1 tablespoon canola oil
  • 1 jar (6 oz) sliced mushrooms, drained
  • 1 cup chopped onion
  • 2 tablespoons all-purpose flour
  • 2 cans (14-1/2 oz each) Italian diced tomatoes, undrained
  • 2 cans (4 oz each) chopped green chilies (** I often substitue a can of rotel for these)
  • 2 tablespoons butter
  • 1 cup (4 oz) shredded Monterey Jack cheese, optional


  • Cook fettuccine according to package directions.
  • Meanwhile, in a large skillet, saute chicken in oil until no longer pink.
  • Add mushrooms and onion; saute 2-3 minutes longer or until onion is tender.
  • Sprinkle with flour; cook and stir for 1 minute.
  • Stir in tomatoes and chilies.
  • Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until thickened.
  • Drain fettuccine; toss with butter.
  • Serve with chicken mixture;
  • Sprinkle with cheese if desired.

Yield: 5 servings.

Source: Taste of Home
Direct Link to Recipe HERE

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