Wednesday, October 22, 2008

Chicken Chili Fettuccine

This one is actually from Heather R. I was going through clearing out old email and found it. So thanks to Heather!

1 pkg Fettuccine - cooked
1 1/2 lbs bonesless skinless chicken breats cut into strips (I did bite size pieces -easier with kids)
1 T oil (I used cooking spray)
8 oz fresh sliced mushrooms
1 c chopped onion
2 T flour
2 cans of Italian style diced tomatoes
2 cans of diced green chilis
Monterey Jack cheese to sprinkle on top

In a skillet, saute chicken in oil (or cooking spray) until no longer pink. Add mushrooms and onions. Saute 2-3 minutes until onion is tender. Sprinkle with flour. Cook and stir for 1 minute. Stir in tomatoes and chilies. Bring to a boil and the cover and reduce heat for 5-10 minutes or until thickened. Serve over fettuccine and sprinkle with Monterey Jack cheese.

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