- 6 ounces dried fettucine
- 2 pounds chicken pieces (breast halves, thighs and/or drumsticks), skin removed
- 2 tablespoons olive oil
- 1 (15 ounce) can CONTADINA® Tomato Puree
- 1/2 cup chicken broth
- 1 cup coarsely chopped green or red sweet pepper
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon salt
- Cook pasta according to package directions; drain.
- Brown chicken on all sides in hot oil in large skillet about 8 to 10 minutes; drain fat.
- Combine puree, broth, pepper, rosemary and salt. Add to skillet. Bring to boil; reduce heat. Simmer, covered, 40 to 45 minutes or until chicken is done. Serve over hot pasta.