RED PEPPER & ROSEMARY CHICKEN OVER FETTUCCINE

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RED PEPPER & ROSEMARY CHICKEN OVER FETTUCCINE

  • Serves 4
  • |
  • prep time: 20 minute(s)
  • |
  • cook time: 15 minute(s)
Ingredients:
1 lb. boneless, skinless chicken breasts, cut into strips
1 tsp. salt
3 Tbsp. Bertolli® Extra Virgin Olive Oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
4 tsp. finely chopped fresh rosemary leaves
1/4 tsp. freshly ground black pepper
2 medium red bell peppers, cut into thin strips
1/3 cup dry white wine OR chicken broth
12 ounces fettuccine, cooked and drained
Directions:

  • Season chicken with 1/2 teaspoon salt. In 12-inch nonstick skillet, heat 1 tablespoon Olive Oil over medium-high heat and cook chicken, stirring occasionally, 5 minutes or until chicken is thoroughly cooked. Remove chicken from skillet and set aside.
  • In same skillet, heat remaining 2 tablespoons Olive Oil over medium-high heat and cook onion, garlic, remaining 1/2 teaspoon salt, rosemary and black pepper, stirring occasionally, 1 minute or until onion is tender. Add red pepper and cook, stirring occasionally, 3 minutes. Add wine and bring to a boil over high heat. Reduce heat to low and simmer covered 5 minutes. Return chicken to skillet and add hot fettuccine; toss well. Cook 1 minute or until heated through. Garnish, if desired, with shaved Parmesan cheese.

Nutrition Information per serving
Calories 580, Calories From Fat 120, Saturated Fat 2.5g, Trans Fat 0g, Total Fat 13g, Cholesterol 65mg, Sodium 660mg, Total Carbohydrates 71g, Sugars 7g, Dietary Fiber 5g, Protein 39g, Vitamin A 40%, Vitamin C 130%, Calcium 4%, Iron 20%