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Tuscan Chicken and Pasta
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Brief Description
A hearty chicken and pasta dish made with fresh vegetables and fettuccine.
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Main Ingredient
chicken
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Category: Pasta
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mcarr
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Posted On: Aug 28, 2016
Number of Servings:
Ingredients:
- 3 - boneless, skinless chicken breast fillets sliced in half horizontally to make 6 chicken breast fillets
- 1 tablespoons - minced garlic
- 1 1/2 teaspoons - Italian seasoning
- 1 teaspoons - seasoned salt
- 3 tablespoons - olive oil divided
- 2 tablespoons - butter divided
- 6 ounces - fresh French green beans slice in half
- 1/2 teaspoons - salt divided
- 1 - small red bell pepper sliced into 1/2-inch slices
- 6 - cremini mushrooms sliced
- 2 - green onions sliced
- 16 ounces - fettuccine pasta cooked and drained
- 1 tablespoons - flour
- 2/3 cups - chicken broth
Directions:
Season chicken pieces with the garlic, Italian seasoning and seasoned salt.
In a 12-inch skillet over medium heat, heat 2 tablespoons oil with 1 tablespoon butter. Add chicken to skillet and cook in two batches, cooking 5-10 minutes for each batch until internal temperature reaches 165 degrees F. Turn chicken halfway through cooking time; remove chicken from skillet after cooking and set aside.
Add remaining tablespoon of olive oil to skillet; add green beans with 1/4 teaspoon salt and cook for 2 to 3 minutes.
Add red bell pepper, mushrooms, green onions and remaining 1/4 teaspoon salt; cook for 4 minutes. Remove vegetables from skillet and add to hot fettuccine.
Stir flour along with remaining tablespoon of butter into skillet drippings; stir and cook 1 minute. Stir in chicken broth, and bring to a boil.
Pour hot chicken broth over fettuccine with vegetables; add any chicken juices accumulated from cooking chicken, and toss well.
Serve pasta with vegetables on a platter and top with the cooked chicken pieces.
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