Post by Kathy on Nov 9, 2016 21:50:51 GMT
Chicken & Creamy Tomato Fettuccine
I love CINCY SHOPPER and Jen who writes the blog! She has the greatest recipes and that's where I adapted this recipe! I guess I'm a little bias since I'm from Cincinnati!
She didn't make hers with chicken or any meat but I thought chicken would be good with this dish and I was so right! Fantastic dinner and house smelled amazing! The marinara and cream were so good together and it added a little sweetness to the marinara! I love crushed red pepper and it added the perfect touch to this along with the Parmesan cheeses!
Can't wait to have this again!
1½ pounds boneless skinless chicken breast, diced and cooked
1½ Tablespoons Dry Italian Salad Dressing Mix
2 Tablespoons Extra Virgin Olive Oil
½ cup onion, diced
1 teaspoon minced Garlic
24 ounces Marinara Sauce
crushed red pepper, to taste
oregano, to taste
basil, to taste
1 cup heavy whipping cream
¼ cup shredded Parmesan
2 Tablespoons grated Parmesan (from green container)
6 ounces fettuccine noodles, cooked and drained
Dice chicken and season with Dry Italian Salad Dressing Mix. Let sit 15 minutes.
In a skillet heat olive oil over medium heat. Cook chicken until juices run clear and no longer pink, temp at 175°; Drain.
Add onions and garlic to the same skillet while chicken drains and saute. You may want to add a little more olive oil to skillet to saute.
Return chicken to skillet and add marinara sauce, crushed red pepper, oregano and basil.
Stir and simmer over low heat for 20 minutes. Remove from heat.
Stir in cream until well blended. Add in both Parmesan cheeses and stir until blended.
Add cooked and drained fettuccine to skillet and toss to coat.
