Chicken Fettuccine With Roasted Red Pepper Sauce
- 6 oz. dried spinach fettuccine, linguini or spaghetti, cooked and drained
- 4 skinless, boneless chicken breast halves*
- 1 can (14.5 oz.) CONTADINA(R) Recipe Ready Diced Tomatoes with Italian Herbs
- 1/2 cup chicken broth
- 1/2 jar (7 oz.) roasted red sweet peppers, drained and chopped (1/2 cup)
- Fresh rosemary (optional)
- Cook pasta according to package directions; drain.
- Meanwhile, season chicken with salt and pepper, if desired. Place on unheated rack of broiler pan. Broil 3 to 4 inches from heat 6 to 7 minutes per side.
- Meanwhile, combine undrained tomatoes, broth and peppers in medium saucepan. Bring to boil; reduce heat and simmer, uncovered, 15 minutes.
- Divide hot pasta among 4 plates. Slice chicken and arrange over pasta. Top with sauce. Garnish with rosemary, if desired.
dried spinach fettuccine, skinless, tomatoes, chicken broth, red sweet peppers, fresh rosemary
Taken from www.epicurious.com/recipes/member/views/chicken-fettuccine-with-roasted-red-pepper-sauce-1277369 (may not work)