Fettuccine With Rosemary Chicken And Peppers Recipe

Ingredients

6 oz. dried fettuccine

2 lb. chicken pieces (breast halves, thighs and/or drumsticks), skin removed

2 Tbsp. olive oil

1 can (15 oz.) CONTADINA® Tomato Puree

1/2 cup chicken broth

1 cup coarsely chopped green or red sweet pepper

1 tsp. chopped fresh rosemary or 1/2 tsp. dried rosemary, crushed

1/2 tsp. salt

Preparation

Cook pasta according to package directions; drain.

Brown chicken on all sides in hot oil in large skillet about 8 to 10 minutes; drain fat.

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. Serve over hot pasta.