Try this quick-to-make chicken and pasta dish on a busy weeknight. It’s ready in less than 30 minutes.
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8 ounces uncooked dried fettuccine
1/4 cup Land O Lakes® Butter
1 teaspoon finely chopped fresh garlic
1/2 teaspoon dried basil leaves
1/2 teaspoon dried parsley flakes
1 pound boneless skinless chicken breasts
1 small (1/2 cup) onion, chopped
2 large tomatoes, chopped
1/4 cup grated Parmesan cheese
Cook pasta according to package directions; drain.
Melt butter in 12-inch skillet over medium-low heat until sizzling. Add garlic, basil and parsley; cook 30 seconds or until fragrant. Add chicken; sauté 13-18 minutes or until chicken reaches at least 165°F, is golden brown on both sides and juices run clear when pierced with a fork. Remove from skillet; keep warm.
Add onions to same skillet; cook 1-2 minutes or until softened. Stir in pasta and tomatoes until coated.
Slice chicken; serve over pasta. Sprinkle with Parmesan cheese.
Explore reviews fromour online community
While I omit the tomatoes, I do like this dish. It has a good taste and is fast and easy to make on those nights when I do not have lots of time to cook. Since it is just me, this makes 2 meals for me easily.
My little picky eaters loved it! My kids refuse to eat vegetables, so I tossed the tomatoes into the onions for the last 1 minute of cooking,which resulted in a wonderful warm sauce to toss with the pasta.
I used gluten free pasta and fresh steamed asparagus instead of the tomatoes. I stirred in some capers, white cooking wine and fresh lemon juice right before serving over the pasta. It was amazing
I made this with a few substitutions. Used pork instead of chicken, canned dice tomatoes, and added some basil and garlic seasoning and salt to the noodles. Turned out great!!!! Will definitely make this again.
I made this last night and my husband and I both loved it! Will definately make again!