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Ingredients
- 4 oz dried fettucine, cooked and drained
- 4 skinless, boneless chicken breast halves
- milk
- 1/3 cup Italian bread crumbs
- 1 Tbsp olive oil
- 1 - 14.5 oz can Contadina Recipe Ready Diced Tomatoes with Roasted Garlic
- 1 - 6 oz can tomato paste
- 1/4 cup grated Parmesan cheese
- fresh basil
Preparation
Step 1
Cook pasta according to package directions; drain.
Dip chicken in milk; coat with crumbs. Cook chicken in hot oil in large skillet over medium heat 10 minutes or until no longer pink, turning once. Remove chicken; keep warm.
Stir undrained tomatoes, tomato paste and 1/2 cup water into skillet. Simmer 3 minutes or until heated through. Serve sauce over chicken and fettucine. Sprinkle with cheese. Garnish with basil.