Tangy Chicken Fettuccine Recipe

Name: Tangy Chicken Fettuccine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. chicken breasts; 1/4 c. balsamic vinegar; 8 oz. fettuccine; 2 tbsp. olive oil; 1 medium onion; 1 to 2 clove garlic; 1/2 c. mushrooms; 1/4 c. lemon juice; 14 oz. diced tomatoes; 2 tbsp. capers

Servings: persons

1
In a bowl, combine chicken and vinegar; set aside.
2
Cook pasta as label directs; drain and set aside.
3
In a large skillet over medium-high heat, warm olive oil and cook onion, stirring, 3 to 4 minutes, until tender.
4
Add garlic, if using; saute 1 minute.
5
Add mushrooms and cook, stirring, for 2 minutes.
6
Add lemon juice, tomatoes and chicken with vinegar.
7
Bring to a light boil, then reduce heat to medium and cook for 8 to 10 minutes, until chicken is cooked through, stirring occasionally.
8
Stir in capers and pasta, tossing to coat with sauce.
9
Serve hot.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lb. chicken breasts, 1/4 c. balsamic vinegar, 8 oz. fettuccine, 2 tbsp. olive oil, and more.

Yes, Tangy Chicken Fettuccine falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tangy Chicken Fettuccine

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