Recipe: Wilted Spinach Chicken Fettuccine

WILTED SPINACH CHICKEN FETTUCCINE

16 oz fettucine, uncooked
3 tbsp olive oil
1 lb skinless chicken breast halves, -cut into thin strips
3 cups mushrooms, sliced
3 tbsp shallots, finely chopped (or 1/2 cup chopped onion)
1 tsp fresh basil or marjoram, finely chopped
1/4 tsp salt
1/8 tsp pepper
3 cups fresh spinach leaves, torn in pieces
3 Italian plum tomatoes, chopped
tomato slices and fresh marjoram (optional garnish)

In large saucepan or Dutch oven, cook fettuccine to desired doneness as directed on package.

Meanwhile, heat oil in large nonstick skillet over med. heat until hot. Add chicken; cook and stir until no longer pink.

Add mushrooms, shallots and 1 to 2 tsp. marjoram; cook until thoroughly heated. Stir in salt and pepper.

Drain fettuccine; return to saucepan. Stir in spinach and hot chicken mixture. Cook over low heat until thoroughly heated, stirring occasionally. Stir in chopped tomatoes.

Spoon onto large serving platter. Garnish with tomato slices and fresh marjoram.

Makes 8 servings
Source: Pillsbury: Fast and Healthy Cookbook