Ingredients
1
pkg (9 oz) refrigerated spinach-flavored or plain fettuccine
1
tablespoon margarine or butter
1
to 2 tablespoons oil
2
boneless skinless chicken breast halves, cut into thin strips
1/2
cup chopped onion
1
jar (4.5 oz) sliced mushrooms, drained
1
tablespoon all purpose or unbleached flour
1
can (14.5 oz) diced tomatoes with crushed red pepper and basil or diced tomatoes with basil, undrained
1
can (4.5 oz) Old El Paso™ Chopped Green Chiles
1/2
cup shredded hot pepper Monterey Jack cheese (2 oz)
Preparation
Cook fettuccine to desired doneness as directed on package. Drain. Return to saucepan. Add margarine; toss to coat. Cover to keep warm.
Meanwhile, heat oil in large skillet over medium-high heat until hot. Add chicken; cook 4 to 5 minutes or until no longer pink, stirring occasionally. Add onion and mushrooms; cook and stir 2 to 3 minutes or until onion is tender.
Sprinkle flour over chicken mixture; cook and stir 1 minute. Stir in tomatoes and green chiles. Bring to a boil. Reduce heat to low; cover and simmer 5 to 10 minutes or until sauce is slightly thickened, stirring occasionally.
To serve, arrange cooked fettuccine on serving platter. Spoon chicken mixture over fettuccine. Sprinkle with cheese.
