Chicken and Fettuccine with Sun-Dried Tomatoes

Chicken and Fettuccine with Sun-Dried Tomatoes

In this recipe:

based on 33 reviews
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18
10 min.
prep
30 min.
total
4 Servings

Chicken and Fettuccine with Sun-Dried Tomatoes is ready in 30 minutes and uses delicious and convenient Buitoni pasta. Chopped vegetables and sun-dried tomatoes add extra color and flavor flair. This is perfect for casual entertaining and excellent for a quick family meal too.

Ingredients

  • 2 packages (9 ounces each) BUITONI Refrigerated Fettuccine (9 oz.)
  • 4 (about 1 pound total) boneless, skinless chicken breast halves, cooked and sliced into strips
  • 3/4 cup Italian salad dressing, divided
  • 3 cups chopped cooked vegetables
  • 3/4 cup sliced sun-dried tomatoes in olive oil, drained
  • 1/2 cup (1.5 ounces) BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
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PREPARE pasta according to package directions.

HEAT chicken strips in ¼ cup dressing until warm; toss with pasta, remaining dressing, vegetables, tomatoes and cheese. Season with salt and ground black pepper.

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Elaine

This was very good. I used the precooked chicken strips and it was perfect. The recipe was easy and made more than a prepackaged meal.

- Elaine from Harrisburg, PA

DELICIOUS!!

This has turned out to be our favorite meal. Its super easy and fast to make, absolutely delicious!!

- Mayra from Georgia

Excellent

Loved it. We made it with red and yellow peppers and summer squash for the vegetables.

- Debbi from Colorado

Very Good

My market also didn't carry the refrigerated fettuccine pasta. I also used the dried tomatoes and added my own olive oil. I don't recommend doing that. My family liked the meal very much but we just didn't like the dried tomatoes.

- Jean from Woodbridge, VA

Very Good

My market also didn't carry the refrigerated fettuccine pasta. I also used the dried tomatoes and added my own olive oil. I don't recommend doing that. My family liked the meal very much but we just didn't like the dried tomatoes.

- Jean from Woodbridge, VA

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Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving

*Percent Daily Values are based on a 2,000 calorie diet.

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