2 boneless, skinless chicken breast halves, cut in 1-inch cubes
1/2 cup sun-dried tomatoes, rehydrated and chopped
8 oz. fettuccine noodles, cooked and drained
1/2 sliced green onions
2 cups (8 oz.) 4 cheese blend Italian cheese
Combine red peppers and chilies in blender or food processor; process until smooth (add up to 1/2 cup water or chicken broth while processing if mixture is too thick); set aside. Coat large, non-stick skillet with cooking spray. Add garlic; cook 30 seconds over medium-high heat, stirring constantly. Add chicken; cook 5 minutes, or until browned on all sides, stirring frequently. Stir fettuccine, sauce, tomatoes, and onions into chicken. Cook 5 minutes or until heated through, stirring frequently. Remove from heat. Stir 1 1/2 cups cheese. Top individual servings evenly with remaining cheese.
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