Fettucine with Rosemary Chicken and Peppers

Fettuccine with Rosemary Chicken


  • 15 ounces Contadina┬« Tomato Puree
  • 6 ounces dry fettuccine
  • 2 pounds chicken, skinned
  • 2 tablespoons olive oil
  • 1/2 cup chicken broth
  • 1 cup red or green sweet peppers, coarsely chopped
  • 1 teaspoon fresh rosemary chopped or 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt


  1. Cook pasta according to package directions; drain.
  2. Brown chicken on all sides in hot oil in large skillet about 8 to 10 minutes; drain fat.
  3. Combine puree, broth, pepper, rosemary and salt. Add to skillet. Bring to boil; reduce heat. Simmer, covered, 40 to 45 minutes or until chicken is done.
  4. Serve over hot pasta.

Prep: 10 min | Cook: 45 min | Yield: 4 servings

Recipe and photo used with permission from: Del Monte

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