Post by Loupy on May 26, 2013 9:33:20 GMT -7
Fettuccine Chicken & Tomato Dinner
Made by Denise Miles @ www.justapinch.com
Made this recipe from what I had in my fridge & Pantry. Very Good, if I do say so myself!
Serves: 6-8
Prep Time: 35 Min
Ingredients
16 oz fettuccine, uncooked
2 large chicken breast halves, skinless and boneless, diced
1 medium onion, chopped
4 zucchini (approximately 5 in. long and 1 to 1 1/2 in. in diameter)
4 yellow zucchini (same size as above)
2 can(s) 15.5 oz.-diced tomatoes w/ italian seasoning
1 tsp dried italian seasoning
1 Tbsp garlic, miced
1 tsp canola oil
1/4 cup water
1 cup grated parmesan cheese
Directions
Prepare fettucine per directions, cooking until al dente.
Drain and set aside.
Cook Chicken on med/high heat in Non-stick Skillet until done.
Set aside until cool to the touch.
Dice Chicken into pieces.
Chop onion into a large dice.
Slice zucchini and yellow squash into 1/4 inch medallions. (May have to cut some of the squash medallions in half on larger end.)
In that same large skillet over medium heat, saute onion in canola oil.
When almost translucent, add zucchini and water.
Add Chicken,yellow squash, garlic, and dried Italian seasoning.
Cook until squash and zucchini are desired tenderness.
Add both cans of tomatoes and continue cooking until heated through.
Add cooked fettucine and toss to blend.
Sprinkle with Parmesan before serving.
Copyright 2013 Just A Pinch Recipe Club, LLC. All rights reserved.
Made by Denise Miles @ www.justapinch.com
Made this recipe from what I had in my fridge & Pantry. Very Good, if I do say so myself!
Serves: 6-8
Prep Time: 35 Min
Ingredients
16 oz fettuccine, uncooked
2 large chicken breast halves, skinless and boneless, diced
1 medium onion, chopped
4 zucchini (approximately 5 in. long and 1 to 1 1/2 in. in diameter)
4 yellow zucchini (same size as above)
2 can(s) 15.5 oz.-diced tomatoes w/ italian seasoning
1 tsp dried italian seasoning
1 Tbsp garlic, miced
1 tsp canola oil
1/4 cup water
1 cup grated parmesan cheese
Directions
Prepare fettucine per directions, cooking until al dente.
Drain and set aside.
Cook Chicken on med/high heat in Non-stick Skillet until done.
Set aside until cool to the touch.
Dice Chicken into pieces.
Chop onion into a large dice.
Slice zucchini and yellow squash into 1/4 inch medallions. (May have to cut some of the squash medallions in half on larger end.)
In that same large skillet over medium heat, saute onion in canola oil.
When almost translucent, add zucchini and water.
Add Chicken,yellow squash, garlic, and dried Italian seasoning.
Cook until squash and zucchini are desired tenderness.
Add both cans of tomatoes and continue cooking until heated through.
Add cooked fettucine and toss to blend.
Sprinkle with Parmesan before serving.
Copyright 2013 Just A Pinch Recipe Club, LLC. All rights reserved.
