Mediterranean Chicken Fettuccine
Mediterranean Chicken Fettuccine takes about 50 minutes from beginning to end. This main course has 379 calories, 26g of protein, and 13g of fat per serving. For $1.88 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe is liked by 14 foodies and cooks. It is brought to you by Taste of Home. A mixture of chicken broth, onion, feta cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. Taking all factors into account, this recipe earns a spoonacular score of 80%, which is awesome. If you like this recipe, you might also like recipes such as Mediterranean Fettuccine, Chicken Fettuccine, and Chicken with Fettuccine.
Servings: 6
Preparation duration: 5 minutes
Cooking duration: 45 minutes
Ingredients:
2 bay leaves
1 can (28 ounces) crushed tomatoes, undrained
1 cup chopped celery
1 cup dry red wine or chicken broth
2 teaspoons dried basil
1 cup (4 ounces) crumbled feta cheese
8 ounces uncooked fettuccine
3 garlic cloves, minced
1 tablespoon olive oil
1 cup chopped onion
2 teaspoons dried oregano
1/2 teaspoon pepper
1/4 cup sliced pimiento-stuffed olives
1/4 teaspoon salt
6 boneless skinless chicken thighs (about 1-1/2 pounds)
1 teaspoon sugar
Equipment:
frying pan
Cooking instruction summary:
Directions In a large nonstick skillet, brown chicken in oil. Remove and keep warm. In the same skillet, saute the onion, celery and garlic until tender. Add the tomatoes, wine or broth, oregano, basil, sugar, pepper, salt, bay leaves and chicken; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes, stirring occasionally. Meanwhile, cook fettuccine according to package directions. Uncover chicken mixture; simmer 10 minutes longer or until chicken juices run clear. Discard bay leaves. Drain fettuccine; top with chicken and sauce. Sprinkle with feta cheese and olives. Yield: 6 servings. Originally published as Mediterranean Chicken Fettuccine in Light & TastyDecember/January 2002, p52 Print Add to Recipe Box Email a Friend
Step by step:
1. In a large nonstick skillet, brown chicken in oil.
2. Remove and keep warm. In the same skillet, saute the onion, celery and garlic until tender.
3. Add the tomatoes, wine or broth, oregano, basil, sugar, pepper, salt, bay leaves and chicken; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes, stirring occasionally.
4. Meanwhile, cook fettuccine according to package directions. Uncover chicken mixture; simmer 10 minutes longer or until chicken juices run clear. Discard bay leaves.
5. Drain fettuccine; top with chicken and sauce. Sprinkle with feta cheese and olives.
Nutrition Information:
covered percent of daily need
