Easy Herbed Chicken & Spinach Fettuccine - Simple Recipe

INGREDIENTS

10 ounces uncooked spinach fettuccine 1 tablespoon olive oil 8 boneless skinless chicken thighs (1-1/4 pounds), cut into 1-inch pieces 1‑1/2 teaspoons dried oregano 1‑1/2 teaspoons dried thyme 1 cup dry white wine 1/2 cup water 1 teaspoon chicken bouillon granules Pinch sugar 2 tablespoons cold butter, cut into cubes

PREPARATION:

1. Cook pasta according to package directions; drain.
2. While pasta is cooking, heat oil in large nonstick skillet over medium heat. Add chicken, oregano and thyme; cook 3 minutes or until chicken is no longer pink in center. Remove chicken; keep warm.
3. Add wine, water, bouillon and sugar to skillet; bring to a boil over high heat, scraping particles from bottom of skillet. Boil 2 minutes or until liquid is reduced by half. Gradually stir butter into simmering sauce.
4. Serve chicken over pasta; spoon sauce over chicken and pasta.

This recipe appears in: Italian NUTRITIONAL INFORMATION: Sodium 425 mg Protein 32 g Carbohydrate 39 g Cholesterol 159 mg Total Fat 22 g Calories 513 DIETARY EXCHANGE: Meat 3-1/2 Starch 2-1/2 Fat 3