Mediterranean Chicken Fettuccine

Mediterranean Chicken Fettuccine takes about 50 minutes from beginning to end. This main course has 379 calories, 26g of protein, and 13g of fat per serving. For $1.88 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe is liked by 14 foodies and cooks. It is brought to you by Taste of Home. A mixture of chicken broth, onion, feta cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. Taking all factors into account, this recipe earns a spoonacular score of 80%, which is awesome. If you like this recipe, you might also like recipes such as Mediterranean Fettuccine, Chicken Fettuccine, and Chicken with Fettuccine.

Servings: 6

Preparation duration: 5 minutes

Cooking duration: 45 minutes

 

Ingredients:

2 bay leaves

1 can (28 ounces) crushed tomatoes, undrained

1 cup chopped celery

1 cup dry red wine or chicken broth

2 teaspoons dried basil

1 cup (4 ounces) crumbled feta cheese

8 ounces uncooked fettuccine

3 garlic cloves, minced

1 tablespoon olive oil

1 cup chopped onion

2 teaspoons dried oregano

1/2 teaspoon pepper

1/4 cup sliced pimiento-stuffed olives

1/4 teaspoon salt

6 boneless skinless chicken thighs (about 1-1/2 pounds)

1 teaspoon sugar

Equipment:

frying pan

Cooking instruction summary:

Directions In a large nonstick skillet, brown chicken in oil. Remove and keep warm. In the same skillet, saute the onion, celery and garlic until tender. Add the tomatoes, wine or broth, oregano, basil, sugar, pepper, salt, bay leaves and chicken; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes, stirring occasionally. Meanwhile, cook fettuccine according to package directions. Uncover chicken mixture; simmer 10 minutes longer or until chicken juices run clear. Discard bay leaves. Drain fettuccine; top with chicken and sauce. Sprinkle with feta cheese and olives. Yield: 6 servings. Originally published as Mediterranean Chicken Fettuccine in Light & TastyDecember/January 2002, p52 Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a large nonstick skillet, brown chicken in oil.

2. Remove and keep warm. In the same skillet, saute the onion, celery and garlic until tender.

3. Add the tomatoes, wine or broth, oregano, basil, sugar, pepper, salt, bay leaves and chicken; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes, stirring occasionally.

4. Meanwhile, cook fettuccine according to package directions. Uncover chicken mixture; simmer 10 minutes longer or until chicken juices run clear. Discard bay leaves.

5. Drain fettuccine; top with chicken and sauce. Sprinkle with feta cheese and olives.


Nutrition Information:

Quickview
379k Calories
25g Protein
12g Total Fat
42g Carbs
19% Health Score
Limit These
Calories
379k
19%

Fat
12g
19%

  Saturated Fat
4g
29%

Carbohydrates
42g
14%

  Sugar
9g
11%

Cholesterol
120mg
40%

Sodium
803mg
35%

Get Enough Of These
Protein
25g
51%

Selenium
51µg
73%

Vitamin B6
0.78mg
39%

Manganese
0.77mg
38%

Phosphorus
360mg
36%

Vitamin B3
7mg
36%

Vitamin K
26µg
25%

Vitamin B2
0.43mg
25%

Potassium
818mg
23%

Copper
0.45mg
23%

Iron
3mg
22%

Vitamin C
17mg
22%

Fiber
5g
21%

Magnesium
79mg
20%

Calcium
198mg
20%

Zinc
2mg
20%

Vitamin B5
1mg
19%

Vitamin B1
0.28mg
19%

Vitamin E
2mg
18%

Vitamin B12
0.93µg
15%

Folate
51µg
13%

Vitamin A
521IU
10%

Vitamin D
0.19µg
1%

covered percent of daily need
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