Chicken Fettuccine with Roasted Red Pepper Sauce Recipe

Chicken Fettuccine with Roasted Red Pepper Sauce Recipe

  • 6 ounces dried spinach fettuccine, linguini or spaghetti, cooked and drained
  • 4 skinless, boneless chicken breast halves
  • 1 (14.5 ounce) can CONTADINA® Recipe Ready Diced Tomatoes with Italian Herbs
  • 1/2 cup chicken broth
  • 1/2 cup roasted red sweet peppers, drained and chopped
  • Fresh rosemary (optional)
  1. Cook pasta according to package directions; drain.
  2. Meanwhile, season chicken with salt and pepper, if desired. Place on unheated rack of broiler pan. Broil 3 to 4 inches from heat 6 to 7 minutes per side.
  3. Meanwhile, combine undrained tomatoes, broth and peppers in medium saucepan. Bring to boil; reduce heat and simmer, uncovered, 15 minutes.
  4. Divide hot pasta among 4 plates. Slice chicken and arrange over pasta. Top with sauce. Garnish with rosemary, if desired.
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