Mediterranean Chicken Fettuccine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2-3 Chicken Breasts, no skin, 276 grams Shallots, 23 grams1/2 Red sweet pepper1/2 Yellow sweet pepperMushrooms, fresh, 172 grams Garlic, 7 grams Sun Dried Tomatoes, 25 grams Artichoke hearts, Hadden House, 133 gram(s) Tomato Sauce, .25 cup White Wine, 6 fl oz Fettuccine, Barilla, 224 gram(s) *Extra Light Olive Oil, 3 T.Spinach, fresh, 59 grams Sea salt, ground black pepper, rosemary, thyme, orgegano and basil to taste.
Cook fettuccine al dente in salted water. Cook chicken in olive oil until firm. Add onion/shallots, peppers and mushrooms. Pour tomato sauce over chicken and vegetables. Allow to heat until it bubbles. Add wine, bring to a low boil. Add artichoke hearts and sun-dried tomatoes. Stir. Add fettuccine, mix to coat pasta. Add spinach, mix well. Simmer covered for 5-10 minutes. Serve. Makes 4 servings (385 grams/serving.)
Number of Servings: 4
Recipe submitted by SparkPeople user DMERRIMAN.
Number of Servings: 4
Recipe submitted by SparkPeople user DMERRIMAN.
Nutritional Info Amount Per Serving
- Calories: 458.4
- Total Fat: 13.1 g
- Cholesterol: 40.0 mg
- Sodium: 330.4 mg
- Total Carbs: 55.2 g
- Dietary Fiber: 5.9 g
- Protein: 26.9 g
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