Shelly's Recipe

CHICKEN FETTUCCINE WITH ROASTED RED PEPPER SAUCE

Category: Pasta - Meat

6 oz dried spinach fettuccine, linguini or spaghetti, cooked al dente, drained
4 boneless, skinless chicken breasts
1 (15.4 oz) can diced tomatoes with Italian herbs
1/2 cup chicken broth
1/2 (7 oz) jar roasted red sweet peppers, drained and chopped (1/2 cup)
Fresh rosemary

While pasta is cooking, season chicken with salt and pepper. Broil 3 to 4 inches from heat source for 6-7 minutes per side.

Meanwhile, combine undrained tomatoes, broth and pepper in a medium saucepan. Bring to a boil; reduce heat and simmer, uncovered, for 15 minutes. Divide hot pasta among 4 plate. Slice chicken and arrange over pasta. Top with sauce and garnish. Serves 4