Balsamic Chicken Fettuccine

• 8 ounces uncooked fettuccine
• 1-1/2 pounds boneless skinless chicken breasts, cut into strips
• 2 tablespoons plus 1/2 cup balsamic vinaigrette, divided
• 1/2 pound sliced fresh mushrooms
• 1 medium red onion, chopped
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 2 cups frozen broccoli florets
• 1/2 teaspoon Italian seasoning

1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon vinaigrette until no longer pink. Remove and keep warm.
2. In the same skillet, saute 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.
3. Drain fettuccine. Add fettuccine and chicken to skillet and toss to coat.

fettuccine, chicken breasts, balsamic vinaigrette, mushrooms, red onion, tomatoes, frozen broccoli, italian seasoning

Taken from www.tasteofhome.com/recipes/balsamic-chicken-fettuccine/ (may not work)