Receta Easy Fettuccine Cacciatore
This recipe was on the same page of the Kraft Food & Family magazine with the Beef Noodle Bowl, which I now make quite regularly. And this week I finally got around to trying this one. I had mushrooms that needed used and a green pepper in the fridge, too, so it was the perfect time.
This is a very simple recipe and very tasty.
Easy Fettuccine Cacciatore
adapted from Kraft Recipes
Ingredients:
- 8 oz. fettuccine
- 2 tsp. oil
- 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1 green pepper, sliced
- 1 medium onion, sliced
- 1 cup sliced fresh mushrooms
- 1 T dried basil
- 1 can (14-1/2 oz.) diced tomatoes, undrained
- 1/4 cup Italian Dressing
Directions:
Cook fettuccine as directed on package.
While fettuccine is cooking, heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 to 6 min. or until no longer pink. Add sliced peppers, onions, and mushrooms; cook 3 min., stirring occasionally. Add basil and cook for a minute or two, until fragrant. Stir in tomatoes and dressing; simmer on medium-low heat 5 minutes or until chicken is done.
When pasta is cooked, add some of the pasta water to the chicken and vegetable mix. Drain pasta and toss with chicken mixture; simmer a couple minutes to blend flavors.
I added the sliced onion, because the original recipe didn't call for any onion - and it just needed some onion. (doesn't everything?)
Sprinkle with a little Parmesan cheese, serve with a vegetable and some crusty bread, and you have a very delicious meal. I think I'll be making this one on a regular basis, too.