Ingredients
2 packages (9 ounces each) refrigerated fettuccine1-1/2 pounds boneless skinless chicken breasts, cut into strips1 tablespoon canola oil1 jar (6 ounces) sliced mushrooms, drained1 cup chopped onion2 tablespoons all-purpose flour2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained2 cans (4 ounces each) chopped green chiles2 tablespoons butter1 cup shredded Monterey Jack cheese, optional
Preparation
Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute chicken in oil until no longer pink. Add mushrooms and onion; saute 2-3 minutes longer or until onion is tender.
Sprinkle with flour; cook and stir for 1 minute. Stir in tomatoes and chiles. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until thickened.
Drain fettuccine; toss with butter. Serve with chicken mixture; sprinkle with cheese if desired.
