Herbed Chicken over Spinach Fettuccine the Editors of Publications International, Ltd.
Herbed Chicken over Spinach Fettuccine
Prep and Cook Time 20 minutes
Makes 4 servings
|10||ounces uncooked spinach fettuccine|
|1||tablespoon olive oil|
|8||boneless skinless chicken thighs (1-1/4 pounds), cut into 1-inch pieces|
|1-1/2||teaspoons dried oregano|
|1-1/2||teaspoons dried thyme|
|1||cup dry white wine|
|1||teaspoon chicken bouillon granules|
|2||tablespoons cold butter, cut into cubes|
- Cook pasta according to package directions; drain.
- While pasta is cooking, heat oil in large nonstick skillet over medium heat. Add chicken, oregano and thyme; cook 3 minutes or until chicken is no longer pink in center. Remove chicken; keep warm.
- Add wine, water, bouillon and sugar to skillet; bring to a boil over high heat, scraping particles from bottom of skillet. Boil 2 minutes or until liquid is reduced by half. Gradually stir butter into simmering sauce.
- Serve chicken over pasta; spoon sauce over chicken and pasta.
|Total Fat||22 g|
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