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Chicken Fettuccine with Sun-Dried Tomatoes

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Chicken Fettuccine with Sun-Dried Tomatoes
  • Prep Time 40 min
  • Total Time 0 min
  • Servings 4
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Inspired by Mediterranean ingredients, this skillet supper successfully teams the pungent flavors of rosemary, garlic, goat cheese and sun-dried tomatoes.

Ingredients

1
(3-oz.) pkg. sun-dried tomatoes, chopped
1
cup boiling water
1/4
cup pine nuts
2
tablespoons olive or vegetable oil
3
boneless, skinless chicken breast halves (about 1 lb.), cut into bite-sized strips
2
garlic cloves, minced
1/2
teaspoon dried rosemary leaves, crushed
1
(9-oz.) pkg. refrigerated uncooked fettuccine
2
cups chopped fresh spinach
1/3
cup crumbled goat cheese (chevre)

Directions

  • 1 In small bowl, combine tomatoes and boiling water; let stand 10 minutes.
  • 2 Meanwhile, heat large skillet over medium-high heat until hot. Add pine nuts; cook and stir until golden brown. Remove from skillet; set aside.
  • 3 Heat oil in same skillet over medium-high heat until hot. Add chicken; cook and stir 4 to 5 minutes or until chicken is no longer pink. Add garlic; cook 30 seconds. Stir in tomato mixture and rosemary. Bring to a boil. Reduce heat; simmer 3 to 4 minutes to blend flavors.
  • 4 Meanwhile, cook fettuccine to desired doneness as directed on package.
  • 5 Add spinach to chicken mixture; cook 1 minute or until spinach just begins to wilt. Drain fettuccine; return to saucepan or place in serving bowl. Add chicken mixture; toss gently to mix. Sprinkle with cheese and pine nuts.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/4 Cups
Calories
510
(
Calories from Fat
170
)
Daily Value
Total Fat
19g
29%
(
Saturated Fat
5g
25%
)
Cholesterol
125mg
42%
Sodium
580mg
24%
Total Carbohydrate
49g
16%
(
Dietary Fiber
5g
20%
,
Sugars
8g
)
Protein
35g
Daily Value*:
Vitamin A
45%
45%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
35%
35%
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 Vegetable; 3 1/2 Very Lean Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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