From the Kraft Foods magazine. This one is a keeper. Easy to make and a nice flavor.
8 oz. fettuccine, uncooked
2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 c. green pepper strips
1 c. sliced mushrooms
1 can (14 1/2 oz.) diced tomatoes, undrained
1/2 c. Kraft Zesty Italian Dressing
1/2 c. shredded Italian mozzarella/parmesan cheese blend
1/2 c. chopped fresh basil leaves
Cook pasta as directed on package.
Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir until no longer pink. Add peppers and mushrooms; cook 3 min., stirring occasionally. Stir in tomatoes and dressing. Reduce heat to medium-low; simmer 5 min. or until chicken is cooked through.
Drain pasta. Toss with chicken mixture. Sprinkle with cheese and basil.
Makes 4 servings, 2 cups each.
I've been making this a lot lately, because it's really quick & easy & oh so yummy. Also, it's a nice way to get some extra veggies in there.
Candace
2 comments:
that looks SO good, A MUST MAKE!
Looks wonderful. I think I'll put it on my menu for the upcoming 2 weeks. Thanks!
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