Ingredients
4 oz. dried fettuccine
4 skinless, boneless chicken breast halves
Milk
1/3 cup CONTADINA® Italian Bread Crumbs
1 Tbsp. olive oil
1 can (14.5 oz.) CONTADINA® Recipe Ready Diced Tomatoes with Roasted Garlic
1 can (6 oz.) CONTADINA® Tomato Paste
1/4 cup grated Parmesan cheese
Preparation
Cook pasta according to package directions; drain.
Dip chicken in milk; coat with crumbs. Cook chicken in hot oil in large skillet over medium heat 10 minutes or until no longer pink, turning once. Remove chicken; keep warm.
Stir undrained tomatoes, tomato paste and 1/2 cup water into skillet. Bring to boil; reduce heat and simmer 3 minutes or until heated through. Serve sauce over chicken and fettuccine. Sprinkle with cheese. Garnish with fresh basil, if desired.
