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CHICKEN CHILI FETTUCCINE Recipe

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This recipe for CHICKEN CHILI FETTUCCINE, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Jo Creevy
Added: Wednesday, November 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 pkgs. (9 oz. Each) refrigerated fettuccine
1-1/2 # boneless, skinless chicken breasts, cut in strips
1 T. oil
1 (6 oz.) sliced, drained mushrooms
1 c. chopped onion
2 T. flour
2 cans (14-1/2 oz. Each) Italian diced tomatoes, undrained
2 cans (4 oz. Each) chopped green chilies
2 T. butter
1 c. shredded Monterey Jack cheese, optional

Directions:
Directions:
Cook fettuccine according to pkgs directions. In a large skillet sauté chicken in oil. Add mushrooms and onion; sauté 2-3 minutes or until onion is tender. Sprinkle with flour; cook and stir for 1 minute. Stir in tomatoes and chilies. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until thickened. Drain fettuccine; toss with butter. Serve with chicken mixture; sprinkle with cheese. Yield: 5 servings.

 

 

 

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