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Chicken Fettuccine with Roasted Red Pepper Sauce
Makes 4 servings.

Prep Time: 10 min.
Cooking Time: 20 min.


6 - ounces dried spinach fettuccine, cooked and drained
4 - skinless, boneless chicken breast halves
Salt (to taste)
Pepper (to taste)
1 - can (14.5 oz.) diced tomatoes with Italian herbs
1/2 - cup chicken broth
1/2 - jar (7-ounces) roasted red sweet peppers, drained and chopped
Fresh rosemary (garnish)


Cook pasta according to package directions; drain.

  • Season chicken with salt and pepper. 
  • Place on unheated rack of broiler pan. 
  • Broil 3 to 4 inches from heat for 6 to 7 minutes per side.
  • Next, in medium saucepan, you want to add the un-drained tomatoes, broth and peppers. 

  • Bring to ingredients to a boil and reduce heat. 

  • Simmer, uncovered, for 15 minutes.

  • You want to divide hot pasta among 4 plates. 
  • Slice chicken and arrange over pasta. 
  • Now, you will top chicken and pasta with sauce. 
  • Garnish with rosemary.

Picnicking & Tailgating

Prepare the sauce a day or two ahead.  Reheat in microwave and pour into a thermos to keep hot.  Prepare the noodles the day of the picnic or tailgate party.  Then place in hot thermal container to keep hot.  At your site, just put the sauce and spaghetti together. 

Just put the grate cheese in a plastic container and into the ice chest to keep chilled.  Sprinkle over the spaghetti when ready to chow down.


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