Howard Stephany
Prep: 10 min
Cook: 13 min
Serving: 4 people
Ingredients:
4 Oz Dried Fettuccine, Cooked and Drained.
4 Skinless Boneless Chicken Breast Halves
Milk
¼ Cup Contadina Italian Bread Crumbs
1 Tbsp Olive Oil
1 Can (14.5oz) Contadina Recipe Ready
Diced Tomatoes With Roasted Garlic
1 Can (6 Oz) Contadina Tomato Paste
¼ Cup Grated Parmesan Cheese
Fresh Basil (Optional)Directions
1.
Cook: Pasta according to the
Package Directions; Drain
2.
Dip Chicken in Milk; Coat with Crumbs
3.
Cook: chicken in hot oil in Large skillet
over medium- heat 10 minutes or until no
longer pink, turning once.
Remove chicken; keep warm.
4.
Stir: Un-Drained tomatoes, tomato paste,
and ½ cup water into skillet.
5.
Simmer: 3 minutes, or until heated through.
Serve sauce over chicken and fettuccine.
Sprinkle with cheese with Basil. If desired.