This recipe brought me back to the reason I love to cook.....because the food is so good! It came from the Spring 2006 Kraft Food and Family magazine. It looks like the Food Family magazine is sending out it's Summer 2006 issue! I'm pumped for some new recipes! I used regular spaghetti and Basil seasoning instead of the fettuccine and fresh chopped basil. Tim had seconds on this dinner so you know it's good. I definitely give this recipe a 5!
8 oz. fettuccine, uncooked
2 tsp. vegetable oil
1 lb. boneless skinless chicken breasts, chopped
1 cup each: sliced green peppers and sliced mushrooms
1 can (14-1/2 oz.) diced tomatoes, undrained
1/4 cup KRAFT Zesty Italian Dressing
1/2 cup KRAFT Shredded Italian Mozzarella/Parmesan Cheese Blend
1/2 cup chopped fresh basil leaves
COOK pasta as directed on package.
MEANWHILE, heat oil in large skillet on medium-high heat. Add chicken; cook and stir until no longer pink. Add peppers and mushrooms; cook 3 min., stirring occasionally. Stir in tomatoes with their liquid and the dressing. Reduce heat to medium-low; simmer 5 min. or until chicken is cooked through.
TOSS pasta with the chicken mixture; sprinkle with cheese and basil.
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