I saw this in a recent Eat Better America email and knew I wanted to try it! I made a few changes to give it some added flavor, but my whole family ended up loving it- as did my in-laws!

I also used a store-bought rotisserie chicken to save on time. {About 1/2 the chicken was used for this meal.}


Tomato-Basil Chicken Fettuccine

• 8 oz uncooked fettuccine
• 2 teaspoons olive or vegetable oil
• 1 onion, finely chopped (3/4 cup)
• 1 1/2 cloves garlic, finely chopped
• 3 medium tomatoes, chopped (2 1/2 cups)- I used grape tomatoes
• 3 cups cubed cooked chicken or turkey breast
• 4 TBSP olive oil, divided- flavored oils like garlic or basil are amazing!
• 3 TBSP chopped fresh or 1 teaspoon dried basil leaves
• 1/2 teaspoon salt
• 1/8 teaspoon red pepper sauce {optional}

Cook and drain fettuccine as directed on package. Lightly toss with olive oil and cover to keep warm.

While the pasta is cooling, heat 2 TBSP oil in a 10-inch nonstick skillet over medium-high heat. Cook onion and garlic in oil, stirring occasionally, until onion is crisp-tender. Stir in remaining ingredients {including remaining oil} except fettuccine; reduce heat to medium.

Cover; cook about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft. Serve over fettuccine.

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