bcmom's kitchen

bcmom's kitchen

Sunday, February 23, 2014

Easy Fettuccine Cacciatore

This recipe was on the same page of the Kraft Food & Family magazine with the Beef Noodle Bowl, which I now make quite regularly.  And this week I finally got around to trying this one.  I had mushrooms that needed used and a green pepper in the fridge, too, so it was the perfect time.

This is a very simple recipe and very tasty.

Easy Fettuccine Cacciatore
adapted from Kraft Recipes

  • 8 oz. fettuccine
  • 2 tsp. oil
  • 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
  • 1 green pepper, sliced
  • 1 medium onion, sliced
  • 1 cup sliced fresh mushrooms
  • 1 T dried basil
  • 1 can (14-1/2 oz.) diced tomatoes, undrained
  • 1/4 cup Italian Dressing
  1. Cook fettuccine as directed on package.
  2. While fettuccine is cooking, heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 to 6 min. or until no longer pink. Add sliced peppers, onions, and mushrooms; cook 3 min., stirring occasionally. Add basil and cook for a minute or two, until fragrant.  Stir in tomatoes and dressing; simmer on medium-low heat 5 minutes or until chicken is done.
  3. When pasta is cooked, add some of the pasta water to the chicken and vegetable mix.  Drain pasta and toss with chicken mixture; simmer a couple minutes to blend flavors.

I added the sliced onion, because the original recipe didn't call for any onion - and it just needed some onion.  (doesn't everything?)

Sprinkle with a little Parmesan cheese, serve with a vegetable and some crusty bread, and you have a very delicious meal.   I think I'll be making this one on a regular basis, too.

  © Blogger template 'Totally Lost' by Ourblogtemplates.com 2008 - Header credit: Steve Wampler

Back to TOP