Quick Chicken Newburg
Rosemary French Bread
Ingredients
- 1 (16-oz) pkg fettuccine
- 2 Tbsp butter
- 1½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 lb green beans, cut into 1-inch pieces
- ½ cup white wine (or use chicken broth)
- 4 green onions, thinly sliced
- 1 (14.5-oz) jar Alfredo sauce
- 1 (14.5-oz) can petite-diced tomatoes
Instructions
- Cook pasta according to package directions.
- Meanwhile, melt butter in a large skillet over medium heat. Season chicken lightly with salt and pepper; add to skillet, and cook 2 minutes.
- Add green beans, and cook, stirring often, 5 minutes or until chicken is done and green beans are tender. Remove from skillet.
- Add wine and onions to skillet; bring to a boil, reduce heat, and simmer 4 minutes or until liquid is reduced by half. Stir in Alfredo sauce and tomatoes; cook until thoroughly heated. Return chicken mixture to sauce; cook 1 minute. Serve over hot pasta.
Side Dish Ingredients
- 1 (16-oz) loaf French bread, halved lengthwise
- 3 Tbsp olive oil
- 1 tsp dried rosemary
- ½ tsp garlic salt
Side Dish Instructions
- Preheat oven to 425°F. Place bread, cut sides up, on a baking sheet. Brush with oil; sprinkle with rosemary and garlic salt. Bake 10 minutes or until browned and crisp.
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