Chicken Chili Fettuccine

• 2 packages (9 ounces each) refrigerated fettuccine
• 1-1/2 pounds boneless skinless chicken breasts, cut into strips
• 1 tablespoon canola oil
• 1 jar (6 ounces) sliced mushrooms, drained
• 1 cup chopped onion
• 2 tablespoons all-purpose flour
• 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
• 2 cans (4 ounces each) chopped green chilies
• 2 tablespoons butter
• 1 cup shredded Monterey Jack cheese, optional

1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute chicken in oil until no longer pink. Add mushrooms and onion; saute 2-3 minutes longer or until onion is tender.
2. Sprinkle with flour; cook and stir for 1 minute. Stir in tomatoes and chilies. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until thickened.
3. Drain fettuccine; toss with butter. Serve with chicken mixture; sprinkle with cheese if desired.

chicken breasts, canola oil, mushrooms, onion, flour, italian diced tomatoes, green chilies, butter, shredded monterey jack cheese

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