This recipe is one that our family borrowed from a friend-for-a-reason. It was once a favorite, and then we slowly became burned-out on it because we ate it so often. Now that we've had a break from it, it has made it onto our menu again. We made a few minor modifications, namely to double the sauce! It is a very quick meal to fix. Typically in the time it takes to boil the pasta, the entire meal is done. You can make it healthier by making a single batch of sauce (1 jar sauce, 1 can tomatoes) and by using whole wheat fettuccine noodles. My husband is typically the one who makes this recipe.
Chicken Fettuccine
3 boneless, skinless chicken breast halves
1 lb fettuccine noodles
2 15 oz cans diced tomatoes
Red pepper flakes, to taste
1 tsp white or cider vinegar
1. While pasta water is coming to a boil, place chicken breasts in a large skillet (14"), cover and cook over medium-high heat until nearly done all the way through.
2. In medium sauce pan, heat sauce, tomatoes, and pepper flakes (to taste). Do not boil!
3. Liberally salt water, and add vinegar and pasta (trust me on the vinegar part!). Stir pasta around to keep from sticking together.
4. After turning chicken to cook top until no longer pink, remove each chicken breast to a cutting board and dice in 1/2" cubes. Return to the skillet to continue cooking uncovered until no longer pink.
5. When pasta and chicken are cooked through, add sauce to skillet with chicken then dip noodles from water to chicken/sauce mixture. Using tongs, twirl noodles to coat.
6. Serve with crusty bread (slice a loaf of frozen Italian or French bread 3/4" thick, spread with butter, sprinkle with Parmesan and garlic salt, heat on 400ยบ for 5 minutes or until cheese is lightly browned).
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