Quick Chicken Newburg
Ingredients
- 1 (12-oz) pkg gluten-free 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 gluten-free chicken broth)
- 4 green onions, thinly sliced
- 1 (15-oz) jar gluten-free Alfredo sauce (see Note)
- 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.
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