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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I found this recipe many years ago in a Cooking Light magazine and it is my husband's favorite pasta dish. It's quick and easy, low cal and low fat too. We are garlic lovers and usually add 3 cloves of garlic to the dish. A green salad and french bread make a super meal. Hope you enjoy it as much as we do! Ingredients:
1 teaspoon vegetable oil |
1 1/2 cups sliced mushrooms |
1/2 cup chopped onion |
1 clove garlic, mince (i add more!) |
1 lb boneless skinless chicken breast, cut into 1 inch pieces |
1/2 teaspoon salt |
1/2 teaspoon dried basil |
1/4 teaspoon pepper |
2 cups coarsely chopped tomatoes |
8 ounces uncooked fettuccine (cooked) |
1/4 cup fresh parmesan cheese |
Directions:
1. Heat oil in large, nonstick skillet over medium high heat.
2. Add mushrooms,onion, and garlic; saute 2 minutes.
3. Add chicken, salt, basil, and pepper; saute 5 minutes or until chicken is done.
4. Add tomato; saute 2 minutes or until tomatoes are heated through.
5. Serve over hot pasta; sprinkle with cheese.
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