Fettuccine tossed with grilled chicken and a creamy roasted red pepper sauce — smoky, savory, and beautifully colorful.
Ingredients:
6 ounces dried spinach fettuccine, linguini or spaghetti, cooked and drained
4 skinless, boneless chicken breast halves
1 (14.5 ounce) can contadina® recipe ready diced tomatoes with italian herbs
1/2 cup chicken broth
1/2 cup roasted red sweet peppers, drained and chopped fresh rosemary (optional)
Directions:
Cook pasta according to package directions; drain.
Meanwhile, season chicken with salt and pepper, if desired. Place on unheated rack of broiler pan. Broil 3 to 4 inches from heat 6 to 7 minutes per side.
Meanwhile, combine undrained tomatoes, broth and peppers in medium saucepan. Bring to boil; reduce heat and simmer, uncovered, 15 minutes.
Divide hot pasta among 4 plates. Slice chicken and arrange over pasta. Top with sauce. Garnish with rosemary, if desired.
