Ingredients
8
oz uncooked whole wheat fettuccine
2
teaspoons olive or vegetable oil
1
medium onion, finely chopped (1/2 cup)
1
clove garlic, finely chopped
3
medium tomatoes, chopped (2 1/2 cups)
2
cups cubed cooked chicken or turkey breast
3
tablespoons chopped fresh or 1 teaspoon dried basil leaves
1/2
teaspoon salt
1/8
teaspoon red pepper sauce
Preparation
Cook and drain fettuccine as directed on package. Cover to keep warm.
Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook onion and garlic in oil, stirring occasionally, until onion is crisp-tender. Stir in remaining ingredients except fettuccine; reduce heat to medium.
Cover; cook about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft. Serve over fettuccine.
