Tuscan Chicken & Pasta

By AzWench

Looking for an easy chicken and pasta dish tonight? Give this easy and yummy recipe a try. Lightly browned chicken in a little olive oil with fresh veggies and fettuccine. Mix it up with a variety of vegetables and pastas for a new experience every time. Enjoy!

Ingredients

• 3 Sanderson Farms® Chicken Breast Fillets, Boneless, Skinless, sliced in half horizontally to create six chicken breast fillets
• 1 tablespoon garlic, minced
• 1 1/2 teaspoons Italian seasoning
• 1 teaspoon seasoned salt
• 3 tablespoons olive oil, divided
• 2 tablespoons butter, divided
• 6 ounces fresh French green beans, sliced in half
• 1/2 teaspoon salt, divided
• 1 small red bell pepper, sliced into 1/2" slices
• 6 cremini mushrooms, sliced
• 2 green onions, sliced
• 1 (16-ounce) package fettuccine pasta, cooked and drained
• 1 tablespoon flour
• 2/3 cup chicken broth

Details

Servings 6
Adapted from sandersonfarms.com

Preparation

Step 1

Season chicken with garlic, Italian seasoning and seasoned salt.

Heat 2 tablespoons oil and 1 tablespoon butter in a 12-inch skillet over medium heat.

Add chicken to skillet in two batches and cook 5 to 10 minutes each batch or until internal temperature reaches 165°F. Turn chicken halfway through. Remove chicken from skillet and set aside.

Add remaining tablespoon olive oil to skillet. Add green beans and 1/4 teaspoon salt. Cook 2 to 3 minutes.

Add red bell pepper, mushrooms, green onions and remaining 1/4 teaspoon salt. Cook 4 minutes.

Remove vegetables from skillet and add to hot fettuccine.

Stir flour and remaining tablespoon butter into skillet drippings. Cook 1 minute.

Stir in chicken broth. Bring to a boil and cook 30 seconds.

Pour hot chicken broth over fettuccine with vegetables. Add any chicken juices accumulated from cooked chicken. Toss well.

Serve pasta with vegetables on a platter and top with cooked chicken breast fillets.