Chicken Fettuccine Cattiatore

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8 oz. fetticcine

2 teaspoons oil

1 lb. boneless, skinless chicken breasts cut into bite sized chunks

1 cup green pepper strips

1/2 cup slcied mushrooms

1 (14.5 oz.) can diced tomatoes, undrained

¼ cup Italian dressing

½ cup shredded mozzarella cheese

2 Tablespoons grated Parmesan cheese

2 teaspoons basil


Cook pasta according to package directions

heat oil in large skillet over medium high heat.

Cook and stir chicken until no longer pink – about 3 minutes.

Add peppers and mushrooms and cook 3 minutes longer, stirring occassionally.

Stir in tomatoes with juice and dressing. Reduce heat and simmer for 5 minutes.

Drain pasta.

Toss pasta and chicken mixture.

Sprinkle with cheeses and basil.

Makes 4 servings

 

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