Italian Chicken Cacciatore

• 2 tablespoons Land O Lakes Butter
• 1 (3 to 4-pound) package cut-up broiler-fryer chicken, skinned
• 2 (14 1/2-ounce) cans Italian-style diced tomatoes
• 1 cup sliced fresh mushrooms*
• 1 medium onion, cut into eighths
• 1 medium green bell pepper, cut into 1/2-inch pieces
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (9-ounce) package refrigerated fresh fettuccine, cut in half

1. Melt butter in 12-inch skillet until sizzling; add chicken pieces.
2. Cook over medium-high heat, turning once, 10-12 minutes or until browned.
3. Add all remaining ingredients except fettuccine.
4. Cover; continue cooking 30-40 minutes or until chicken is no longer pink.
5. Just before serving, stir in fettuccine.
6. Cover; continue cooking, stirring occasionally, 6-9 minutes or until fettuccine is tender.

butter, chicken, italianstyle, fresh mushrooms, onion, green bell pepper, salt, pepper, fresh fettuccine

Taken from www.landolakes.com/recipe/296/italian-chicken-cacciatore (may not work)