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Tomato-Basil Chicken Fettuccine


  • 8 oz uncooked fettuccine
  • 2 teaspoons olive or vegetable oil
  • 1 onion finely chopped (3/4 cup)
  • 1 1/2 cloves garlic finely chopped
  • 3 medium tomatoes chopped (2 1/2 cups)- I used grape tomatoes
  • 3 cups cubed cooked chicken or turkey breast
  • 4 TBSP olive oil divided- flavored oils like garlic or basil are amazing!
  • 3 TBSP chopped fresh or 1 teaspoon dried basil leaves
  • 1/2 teaspoon salt
  • 1/8 teaspoon red pepper sauce {optional}


  • Cook and drain fettuccine as directed on package. Lightly toss with olive oil and cover to keep warm.
  • While the pasta is cooling, heat 2 TBSP oil in a 10-inch nonstick skillet over medium-high heat. Cook onion and garlic in oil, stirring occasionally, until onion is crisp-tender. Stir in remaining ingredients {including remaining oil} except fettuccine; reduce heat to medium.
  • Cover; cook about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft. Serve over fettuccine.