Fettucine With Rosemary Chicken and Peppers

• Prep Time: 10 min
• Cook Time: 45 min
• Total Time: 55 min
• Makes 4 Servings

• Tags:
• Chicken
• Pasta
• Entreés
• Northern Italy

Ingredients

• 15 oz. Contadina^® Tomato Puree
• 6 oz. fettuccine; fettuccini dried
• 2 lbs. chicken skinned
• 2 Tbsp. olive oil
• 1/2 cup chicken broth
• 1 cup sweet peppers green or red, coarsely chopped
• 1 tsp. fresh rosemary chopped or 1/2 tsp. dried rosemary, crushed
• 1/2 tsp. salt

Directions

1. Cook pasta according to package directions; drain.

2. Brown chicken on all sides in hot oil in large skillet about 8 to 10 minutes; drain fat.

3. Combine puree, broth, pepper, rosemary and salt. Add to skillet. Bring to boil; reduce heat. Simmer, covered, 40 to 45 minutes or until chicken is done. Serve over hot pasta.

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Del Monte Products In This Recipe

Contadina^®

Tomato Puree