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Southwest Fettuccine

Southwest Fettuccine
Makes:
4
Prep Time:
5
minutes
Total Time:
20
minutes
based on
1 reviews
Corn, black beans and diced green chiles give this Southwest Fettuccine chicken pasta a festive flair. Perfect for many occasions.

In this recipe:



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Ingredients:

  • 1 pkg. (9 oz.) BUITONI Refrigerated Fettuccine (9 oz.), cooked, drained and kept warm
  • 1 teaspoon olive oil
  • 1 (4 to 6 oz.) boneless, skinless chicken breast, cut into strips
  • 1 container (15 oz.) BUITONI Refrigerated Marinara Sauce (15 oz.)
  • 1/2 cup medium thick & chunky salsa
  • 1/2 cup canned black beans, drained
  • 1/2 cup frozen whole kernel corn
  • 1 can (4 oz.) diced green chiles
  • 1 tablespoon chopped fresh cilantro
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon crushed red pepper flakes

Directions:

HEAT oil in a large, nonstick skillet. Add chicken; cook, stirring occasionally, until no longer pink.

STIR in sauce, salsa, beans, corn, chiles, cilantro, cumin and crushed red pepper; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 minutes. Serve over pasta.


Reviews:

Review This Recipe
  •  Star(s)

    Southwest Fettuccine

    Katrina Ruedy from North Pole, Alaska

    This dish was so easy to make and very delicious!

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • Calories: 350
  • Calories from Fat: 60
  • Total Fat: 7g (10% of DV)
  • Saturated Fat: 1.5g (7% of DV)
  • Cholesterol: 65mg (22% of DV)
  • Sodium: 930mg (39% of DV)
  • Carbohydrates: 54g (18% of DV)
  • Dietary Fiber: 7g (26% of DV)
  • Sugars: 9g
  • Protein: 19g
  • Vitamin A: 8% of DV
  • Vitamin C: 6% of DV
  • Calcium: 4% of DV
  • Iron: 15% of DV

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

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Southwest Fettuccine

Ingredients

  • 1 pkg. (9 oz.) BUITONI Refrigerated Fettuccine (9 oz.), cooked, drained and kept warm
  • 1 teaspoon olive oil
  • 1 (4 to 6 oz.) boneless, skinless chicken breast, cut into strips
  • 1 container (15 oz.) BUITONI Refrigerated Marinara Sauce (15 oz.)
  • 1/2 cup medium thick & chunky salsa
  • 1/2 cup canned black beans, drained
  • 1/2 cup frozen whole kernel corn
  • 1 can (4 oz.) diced green chiles
  • 1 tablespoon chopped fresh cilantro
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon crushed red pepper flakes

 

Directions

HEAT oil in a large, nonstick skillet. Add chicken; cook, stirring occasionally, until no longer pink.

STIR in sauce, salsa, beans, corn, chiles, cilantro, cumin and crushed red pepper; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 minutes. Serve over pasta.

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