Fettuccine with Chicken and Sun-Dried Tomato Sauce

Health score
19%
Fettuccine with Chicken and Sun-Dried Tomato Sauce
65 min.
4
296kcal

Suggestions


Indulge in a delightful culinary experience with our Fettuccine with Chicken and Sun-Dried Tomato Sauce, a dish that perfectly balances rich flavors and wholesome ingredients. This recipe is not just a meal; it's a celebration of taste that brings together tender chicken, earthy mushrooms, and the vibrant essence of sun-dried tomatoes, all enveloped in a creamy sauce that clings beautifully to al dente fettuccine.

Ready in just 65 minutes, this dish is ideal for a cozy lunch or a satisfying dinner, making it a versatile addition to your meal repertoire. With each bite, you'll savor the harmonious blend of garlic and green onions, complemented by a splash of dry red wine that elevates the overall flavor profile. The use of chicken broth and milk creates a luscious sauce that is both comforting and indulgent, while the sun-dried tomatoes add a touch of sweetness and a burst of color to the plate.

Perfect for serving four, this recipe is not only delicious but also nutritious, with a balanced caloric breakdown that makes it suitable for various dietary preferences. Whether you're cooking for family or entertaining friends, this Fettuccine with Chicken and Sun-Dried Tomato Sauce is sure to impress and satisfy. So, roll up your sleeves and get ready to create a dish that will leave everyone asking for seconds!

Ingredients

  • 0.5 cup chicken broth 
  • tablespoons chicken broth dry red
  • teaspoons cornstarch 
  • ounces fettuccine barilla uncooked
  • cloves garlic finely chopped
  • tablespoons spring onion chopped
  • 0.5 cup milk 
  • 1.5 ounces mushrooms sliced
  • pound chicken breast halves boneless skinless
  • 0.3 cup sun-dried olives coarsely chopped (not oil-packed)
  • teaspoon vegetable oil 

Equipment

  • frying pan

Directions

  1. Mix tomatoes and broth; let stand 30 minutes.
  2. Cook and drain fettuccine as directed on package.
  3. While fettuccine is cooking, cook mushrooms, onions and garlic in wine in 10-inch nonstick skillet over medium heat about 3 minutes, stirring occasionally, untilmushrooms are tender.
  4. Remove mixture from skillet; set aside.
  5. Heat oil in skillet over medium heat. Cook chicken in oil 3 to 4 minutes,turning once, until brown.
  6. Add tomato mixture.
  7. Heat to boiling; reduce heat. Coverand simmer about 10 minutes, stirring occasionally, until juice of chicken is nolonger pink when centers of thickest pieces are cut.
  8. Remove chicken from skillet;keep warm.
  9. Mix milk, cornstarch and basil; stir into tomato mixture in skillet.
  10. Heat toboiling, stirring constantly. Boil and stir l minute. Stir in mushroom mixture; cookuntil hot.
  11. Serve over chicken and fettuccine.

Nutrition Facts

Calories296kcal
Protein41.99%
Fat20.35%
Carbs37.66%

Properties

Glycemic Index
51.5
Glycemic Load
10.18
Inflammation Score
-4
Nutrition Score
19.383043268453%

Flavonoids

Kaempferol
0.04mg
Myricetin
0.02mg
Quercetin
0.35mg

Nutrients percent of daily need

Calories:295.67kcal
14.78%
Fat:6.63g
10.2%
Saturated Fat:1.76g
10.99%
Carbohydrates:27.6g
9.2%
Net Carbohydrates:25.6g
9.31%
Sugar:5.04g
5.6%
Cholesterol:100.79mg
33.6%
Sodium:294.6mg
12.81%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:30.78g
61.55%
Selenium:60.98µg
87.11%
Vitamin B3:13.57mg
67.84%
Vitamin B6:0.98mg
49.18%
Phosphorus:375.89mg
37.59%
Potassium:825.08mg
23.57%
Vitamin B5:2.31mg
23.05%
Manganese:0.44mg
21.99%
Vitamin B2:0.28mg
16.66%
Magnesium:65.25mg
16.31%
Vitamin B1:0.2mg
13.01%
Copper:0.26mg
12.98%
Vitamin K:11.72µg
11.16%
Zinc:1.57mg
10.5%
Iron:1.74mg
9.65%
Vitamin B12:0.49µg
8.09%
Fiber:2.01g
8.02%
Calcium:67.36mg
6.74%
Vitamin C:5.31mg
6.44%
Folate:21.2µg
5.3%
Vitamin A:191.88IU
3.84%
Vitamin D:0.56µg
3.7%
Vitamin E:0.46mg
3.08%