Shelly's Recipe

SPICY CHICKEN AND SPINACH FETTUCCINE

Category: Pasta - Chicken

1 (9 oz) pkg refrigerated spinach-flavored or plain fettuccine, cooked according to pkg directions
1 tbsp butter
1-2 tbsp oil
2 boneless, skinless chicken breasts, cut into thin strips
1/2 cup chopped onion
1 (4.5 oz) jar sliced mushrooms, drained
1 tbsp flour
1 (14.5 oz) can diced tomatoes with crushed red pepper and basil or diced tomatoes with basil, undrained
1 (4.5 oz) can chopped green chilies
1/2 cup shredded pepper jack cheese

After drained cooked pasta, return to pan. Add butter; toss to coat. Cover and keep warm.

Meanwhile, heat oil in a large skillet until hot. Add chicken, cook 4-5 minutes or until no longer pink, stirring occasionally. Add onion and mushrooms; cook and stir 2-3 minutes or until onion is tender. Sprinkle flour over chicken mixture and cook, stirring occasionally, for 1 minute. Stir in tomatoes and chilies. Bring to a boil. Reduce heat to low; cover and simmer 5-10 minutes or until sauce is slightly thickened, stirring occasionally.

To serve, arrange cooked pasta on serving platter and spoon chicken mixture over pasta. Sprinkle with cheese.