Chef Beau’s Tuscan Chicken and Pasta

Chef Beau’s Tuscan Chicken and Pasta

Craving chicken and a hearty pasta dish tonight? Start this flavorful recipe by lightly browning your chicken with a smidge of olive oil and then add in fresh vegetable and fettuccine. Mix it up with a variety of pastas for something new every meal.

Tag IconMain Course, Pasta, American, Italian, Stovetop, Boneless Skinless Breast Fillets, Chef-Inspired, Dinner Party, Family Friendly, Healthy, Holiday, Quick and Easy, Low Fat
PREP
20
Minutes
COOKING
30
Minutes
SERVES
6
People
CALORIES
600
Per Serving
PROTEIN
49
Grams

Ingredients

3 Sanderson Farms® Boneless, Skinless Chicken Breast Fillets, sliced in half horizontally to create six chicken breast fillets

1 Tablespoon minced garlic

1 1/2 teaspoons Italian seasoning

1 teaspoon seasoned salt

3 Tablespoons olive oil, divided

2 Tablespoons butter, divided

6 ounces fresh French green beans, sliced in half

1/2 teaspoon salt, divided

1 small red bell pepper, sliced into ½" slices

6 cremini mushrooms, sliced

2 green onions, sliced

1 package (16-ounce) fettuccine pasta, cooked and drained

1 Tablespoon flour

2/3 cup chicken broth

Directions

  1. Season chicken with garlic, Italian seasoning and seasoned salt.
  2. Heat 2 Tablespoons oil and 1 Tablespoon butter in a 12-inch skillet over medium heat.
  3. Add chicken to skillet in two batches and cook 5 to 10 minutes each batch or until internal temperature reaches 165°F. Turn chicken halfway through. Remove chicken from skillet and set aside.
  4. Add remaining Tablespoon olive oil to skillet. Add green beans and 1/4 teaspoon salt. Cook 2 to 3 minutes.
  5. Add red bell pepper, mushrooms, green onions and remaining 1/4 teaspoon salt. Cook 4 minutes.
  6. Remove vegetables from skillet and add to hot fettuccine.
  7. Stir flour and remaining Tablespoon butter into skillet drippings. Cook 1 minute.
  8. Stir in chicken broth. Bring to a boil and cook 30 seconds.
  9. Pour hot chicken broth over fettuccine with vegetables. Add any chicken juices accumulated from cooked chicken.
  10. Toss well. Serve pasta with vegetables on a platter and top with cooked chicken breast fillets.

NUTRITION FACTS

Calories

600

Fat

17g

Saturated Fat

5g

Sodium

540mg

Carbohydrate

65g

Sugars

6g

Protein

49g