Tuscan Chicken and Pasta

Craving chicken and a hearty pasta dish tonight? Start this flavorful recipe by lightly browning your chicken with a smidge of olive oil and then add in fresh vegetable and fettuccine. Mix it up with a variety of pastas for something new every meal.

Main Course, Pasta, Italian, Stovetop, Boneless Skinless Breast Fillets, Dinner Party, Family Friendly

Prep

Minutes

Cook

Minutes

Servings

Calories

600

Per Serving

Protein

49g

Ingredients

3 Sanderson Farms® Boneless, Skinless Chicken Breast Fillets, sliced in half horizontally to create six chicken breast fillets
1 tablespoon minced garlic
1½ teaspoons Italian seasoning
1 teaspoon seasoned salt
3 tablespoons olive oil, divided
2 tablespoons butter, divided
6 ounces fresh French green beans, sliced in half
1/2 teaspoon salt, divided
1 small red bell pepper, sliced into ½" slices
6 cremini mushrooms, sliced
2 green onions, sliced
1 (16-ounce) package fettuccine pasta, cooked and drained
1 tablespoon flour
2/3 cup chicken broth

Find These Ingredients

100% Natural

Never frozen

No added salt

No added water

Fed a natural diet full of protein and vitamins

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Directions

Season chicken with garlic, Italian seasoning and seasoned salt.
Heat 2 tablespoons oil and 1 tablespoon butter in a 12-inch skillet over medium heat.
Add chicken to skillet in two batches and cook 5 to 10 minutes each batch or until internal temperature reaches 165°F. Turn chicken halfway through. Remove chicken from skillet and set aside.
Add remaining tablespoon olive oil to skillet. Add green beans and 1/4 teaspoon salt. Cook 2 to 3 minutes.
Add red bell pepper, mushrooms, green onions and remaining 1/4 teaspoon salt. Cook 4 minutes.
Remove vegetables from skillet and add to hot fettuccine.
Stir flour and remaining tablespoon butter into skillet drippings. Cook 1 minute.
Stir in chicken broth. Bring to a boil and cook 30 seconds.
Pour hot chicken broth over fettuccine with vegetables. Add any chicken juices accumulated from cooked chicken. Toss well.
Serve pasta with vegetables on a platter and top with cooked chicken breast fillets.