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CHICKEN CHILI FETTUCCINE Recipe

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This recipe for CHICKEN CHILI FETTUCCINE is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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