Try this quick-to-make chicken and pasta dish on a busy weeknight. It’s ready in less than 30 minutes.
Story Behind the Recipe
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8 ounces uncooked 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. Set aside.
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 fork. Remove from skillet; keep warm.
Add onion to same skillet; cook 1-2 minutes or until softened. Stir in pasta and tomatoes until coated.
Slice chicken; serve over pasta. Sprinkle with cheese.
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