Chicken Fettucini with Creamy Tomato Sauce

• This is another special request recipe. I originally found it on the label of a Hunt's spaghetti sauce can. As far as the chicken is concerned, feel free to substitute whatever method of preparation works best for you. The recipe I found calls for pan frying the chicken and then slicing it diagonally before lying it across a bed of pasta. I don't have time for that, so I just chop up whatever cooked chicken I have on hand and mix it all together. I listed the alternative portion/serving information for the "all-mixed-together" version I make, as well.

Chicken Fettucini with Creamy Tomato Sauce

1 1/4 lb. chicken breast

1 (26 oz.) can spaghetti sauce (with mushrooms)

1 (4 oz.) can sliced mushrooms, drained

1 (14 oz.) can diced tomatoes

1 (9 oz.) package refrigerated fettucini pasta

1/4 c. heavy cream

2 T. grated parmesan cheese

Spray a large skillet with cooking spray. Cook chicken breasts until browned on both sides and no longer pink, about 8-10 minutes. Remove from skillet; keep warm.

Combine spaghetti sauce, tomatoes, and mushrooms in the skillet. Add pasta. Bring the mixture to a boil. Reduce heat and simmer over low for 10 minutes or until pasta is tender. Add cream and stir until blended.

To serve, portion pasta onto individual plates, slice chicken breast into strips, and place on top of pasta. Sprinkle with parmesan cheese.

Yield: 4 servings (as indicated above) (7)

Yield: 6 servings (mixed together; generous 1 c. portions) (5)