Ingredients
8 ounces uncooked fettuccine1-1/2 pounds boneless skinless chicken breasts, cut into strips2 tablespoons plus 1/2 cup balsamic vinaigrette, divided1/2 pound sliced fresh mushrooms1 medium red onion, chopped2 cans (14-1/2 ounces each) diced tomatoes, undrained2 cups frozen broccoli florets1/2 teaspoon Italian seasoning
Preparation
Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon vinaigrette until no longer pink. Remove and keep warm.
In the same skillet, saute mushrooms and onion in 1 tablespoon vinaigrette until tender. Add the tomatoes, broccoli, Italian seasoning and remaining 1/2 cup vinaigrette; cook 5-6 minutes longer or until heated through.
Drain fettuccine. Add fettuccine and chicken to skillet and toss to coat.
