Post by Kathy on May 28, 2020 19:50:27 GMT
Balsamic Chicken Fettuccine
Yummy! What a delicious dish! So much flavor! This was my 1st time ever using Balsamic Vinaigrette and I loved it and my family too! I've used Balsamic Vinegar and Balsamic Glaze but never the Vinaigrette! It would be great on a lot of things!
This dish was very pretty and colorful! The taste was amazing! The Vinaigrette flavored everything perfect! A party for the taste buds!
Definitely making this again! 5 Stars! Love in the tummy! I've had this recipe saved for a long time and I don't know what took me so long to make it!
Recipe comes from Jolene's Recipe Journal and she has a great blog! Check it out!
8 ounces uncooked fettuccine
1½ pounds boneless skinless chicken breasts, cut into strips, I seasoned with seasoned salt
2 tablespoons plus ½ cup balsamic vinaigrette, divided, I used Wishbone brand, delicious
½ pound sliced fresh mushrooms
1 medium red onion, chopped
2 cans diced tomatoes (14½ ounces each) undrained, I used the oregano basil garlic flavor
2 cups frozen broccoli florets, I used fresh
½ teaspoon Italian seasoning
Cook fettuccine according to package directions.
Meanwhile, in a large skillet, sauté chicken in 1 tablespoon vinaigrette until no longer pink. Remove and keep warm.
In the same skillet, sauté mushrooms and onion in 1 tablespoon vinaigrette until tender. Add the tomatoes, broccoli, Italian seasoning and remaining vinaigrette; cook 5-6 minutes longer or until heated through.
Drain fettuccine. Add fettuccine and chicken to skillet and toss to coat.
