Balsamic Chicken Fettucine

Photo: psfreeman

This easy balsamic-infused entree is a meal in itself: a different twist on an Italian classic. From Simple & Delicious Test Kitchen. Recipe published in Simple & Delicious December/January 2012.

Yield: 5 servings
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  • 8 ounce(s) uncooked fettuccine
  • 1 1/2 pound(s) boneless skinless chicken breasts, cut into strips
  • 2 tablespoon(s) plus 1/2 cup balsamic vinaigrette, divided
  • 1/2 pound(s) sliced fresh mushrooms
  • 1 medium red onion, chopped
  • 2 14 1/2-ounce can(s) diced tomatoes, undrained
  • 2 cup(s) frozen broccoli florets
  • 1/2 teaspoon(s) Italian seasoning


  1. • Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon vinaigrette until no longer pink. Remove and keep warm.
  2. • In the same skillet, saute mushrooms and onion in 1 tablespoon vinaigrette until tender. Add the tomatoes, broccoli, Italian seasoning and remaining vinaigrette; cook 5-6 minutes longer or until heated through.
  3. • Drain fettuccine. Add fettuccine and chicken to skillet and toss to coat.
January 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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