Chicken Tomato Fettuccine

Ingredients:

 

2 Good Ranchers Italian Seasoned Chicken Breasts, Chopped

16 oz Fettuccine

1 Onion, Chopped

4 Garlic Cloves

3/4 Cup Chopped Sun Dried Tomatoes

1 tsp Butter

1 tsp Olive Oil

1 tbsp Butter

1 tbsp Flour

1 cup Milk

1 tsp Italian Seasoning

1 cup Parmesan Cheese 

1/4 cup Pasta Water (reserved from boiling noodles)

Pinch of Salt and Pepper

1 tsp Fresh Chopped Basil (plus more for garnish)

 

 

Instructions:

 

1. Dice the Italian-seasoned chicken and sauté it in a pan with 1 teaspoon of butter and 1 teaspoon of olive oil until fully cooked through. Once done, remove from the pan and set aside.

 

2. In the same pan, cook the chopped onion and garlic cloves until soft. 

 

3. Once the onion and garlic are soft, add the tomatoes. Cook until tomatoes are soft.

 

4. Add 1 tbsp butter and 1 tbsp flour to the pan and stir to make a roux.

 

5. Add 1 cup milk, 1 tsp Italian seasoning, 1 cup cheese, and 1/4 cup of reserved pasta water. Stir until the cheese is melted and the sauce is smooth.

 

6. Add a pinch of salt and pepper.

 

7. Return the cooked chicken to the pan and stir to coat.

 

8. Mix well, then add the sauce to a pot of cooked fettuccine.

 

9. Add more fresh basil and serve!