Balsamic Chicken Fettuccine

By carvalhohm

Ingredients

• 8 ounces uncooked fettuccine
• 1-1/2 pounds boneless skinless chicken breasts, cut into strips
• 2 tablespoons plus 1/2 cup balsamic vinaigrette, divided
• 1/2 pound sliced fresh mushrooms
• 1 medium red onion, chopped
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 2 cups frozen broccoli florets
• 1/2 teaspoon Italian seasoning

Details

Servings 5
Preparation time 10mins
Cooking time 25mins
Adapted from tasteofhome.com

Preparation

Step 1

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon vinaigrette until no longer pink. Remove and keep warm.

In the same skillet, saute mushrooms and onion in 1 tablespoon vinaigrette until tender. Add the tomatoes, broccoli, Italian seasoning and remaining vinaigrette; cook 5-6 minutes longer or until heated through.

Drain fettuccine. Add fettuccine and chicken to skillet and toss to coat.

Yield: 5 servings.

1-1/2 cups equals 423 calories, 9 g fat (2 g saturated fat), 75 mg cholesterol, 548 mg sodium, 49 g carbohydrate, 6 g fiber, 37 g protein.