Fettucine with Rosemary Chicken and Peppers

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

Ingredients

• 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

Instructions

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.

Attribution

Recipe and photo used with permission from: Del Monte