Print Recipe

Tuscan Chicken and Pasta
with Tomato-Basil Garnish



  • 1 cup chopped Roma plum tomatoes (2 to 3)
  • 1/4 cup snipped fresh basil leaves
  • 1 teaspoon Balsamic vinegar
  • 8 ounces dry fettuccine noodles
  • 4 tablespoons Challenge Tuscan Style Spreadable Butter
  • 1/2 cup chopped white onion
  • 1 pound boneless chicken breast, cut diagonally into 1/2-inch slices


  1. In a small bowl, combine tomatoes, basil and vinegar.
  2. Cook fettuccine noodles according to package directions and drain.
  3. Melt Tuscan butter in large skillet over medium heat.
  4. Add onions and cook until limp (about 5 minutes).
  5. Add chicken slices and cook until lightly brown (about 4 to 5 minutes per side).
  6. Divide cooked noodles between individual serving plates.
  7. Add chicken slices, and then pour seasoned butter remaining in the cooking pan over the chick slices.
  8. Top with tomato-basil mixture.

Yield: 3 to 4 servings

Source: Recipe developed by Challenge Home Economist

Recipe and photo credit: Challenge Dairy

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