Friday, May 3, 2013


While I don't eat chicken, most of my family loves it.  I know from the recipes most viewed on this site and the requests I get, most of you love chicken recipes.  I got this recipe in an email today and wanted to save it.  I know my family will love it as will many of you.  The recipe is from Just a Pinch and was submitted by Denise Miles of Auburn, Alabama.

16 ozfettuccine, uncooked
2 lgchicken breast halves, skinless and boneless, diced
1 mdonion, chopped
4zucchini (approximately 5 in. long and 1 to 1 1/2 in. in diameter)
4yellow zucchini (same size as above)
2 can(s)diced tomatoes w/ italian seasoning
1 tspdried italian seasoning
1 Tbspgarlic, miced
1 tspcanola oil
1/4 cwater
1 cgrated parmesan cheese

Prepare fettucine per directions, cooking until al dente. Drain and set aside.
 Cook Chicken on med/high heat in Non-stick Skillet until done. Set aside until cool to the touch. Dice Chicken into pieces.
 Chop onion into a large dice. Slice zucchini and yellow squash into 1/4 inch medallions (may have to cut some of the squash medallions in half on larger end)
 In that same large skillet over medium heat, saute onion in canola oil. When almost translucent, add zucchini and water. Add yellow squash, garlic, and dried Italian seasoning. Cook until squash and zucchini are desired tenderness. Add both cans of tomatoes and continue cooking until heated through. Add cooked fettucine and toss to blend. Sprinkle with Parmesan before serving.

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