Herbed Chicken over Spinach Fettuccine

Herbed Chicken over Spinach Fettuccine

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
1/2 cup water
1 teaspoon chicken bouillon granules
Pinch sugar
2 tablespoons cold butter, cut into cubes


  1. Cook pasta according to package directions; drain.
  2. 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.
  3. 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.
  4. Serve chicken over pasta; spoon sauce over chicken and pasta.

Nutritional Information

Calories 513
Total Fat 22 g
Cholesterol 159 mg
Carbohydrate 39 g
Protein 32 g
Sodium 425 mg

Dietary Exchange

Starch 2-1/2
Meat 3-1/2
Fat 3

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