Fettucine With Rosemary Chicken and Peppers Recipe

Fettucine With Rosemary Chicken and Peppers Recipe

  • 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
  1. Cook pasta according to package directions; drain.
  2. Brown chicken on all sides in hot oil in large skillet about 8 to 10 minutes; drain fat.
  3. 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.