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Chicken Fettuccine With Sun-Dried Tomatoes

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“Posting for safekeeping.”
5 cups

Ingredients Nutrition


  1. If you need to rehydrate the sun dried tomatoes, In small bowl, combine tomatoes and boiling water; let stand 10 minutes. Skip this if you are using oil packed tomatoes (these really do taste better too.).
  2. Meanwhile, heat large skillet over medium-high heat until hot. Add pine nuts; cook and stir until golden brown. Remove from skillet; set aside.
  3. Heat oil in same skillet over medium-high heat until hot. Add chicken; cook and stir 4 to 5 minutes or until chicken is no longer pink. Add garlic; cook 30 seconds. Stir in tomato mixture and rosemary. Bring to a boil. Reduce heat; simmer 3 to 4 minutes to blend flavors.
  4. Meanwhile, cook fettuccine to desired doneness as directed on package.
  5. Add spinach to chicken mixture; cook 1 minute or until spinach just begins to wilt.
  6. Drain fettuccine; return to saucepan or place in serving bowl. Add chicken mixture; toss gently to mix. Sprinkle with cheese and pine nuts.

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