Ingredients Jump to Instructions ↓

  1. 2 teaspoon(s) olive oil 2 medium (about 12 ounces) skinless, boneless chicken-breast halves 1/4 teaspoon(s) coarsely ground black pepper salt 1 package(s) (9 ounces) fresh fettuccine 1 clove(s) garlic , thinly sliced 1 pint(s) grape tomatoes , each cut in half 1 cup(s) chicken broth 1 teaspoon(s) chopped fresh oregano leaves

Instructions Jump to Ingredients ↑

  1. In nonstick 10-inch skillet, heat 1 teaspoon oil over medium heat until hot. Add chicken; sprinkle with pepper and 1/4 teaspoon salt and cook 4 minutes. Turn chicken over and cook 4 minutes longer or until golden brown. Transfer chicken to plate. Meanwhile, heat large saucepot of salted water to boiling over high heat. Add fettuccine and cook as label directs. In same skillet, heat remaining oil over medium heat. Add garlic; cook 30 seconds, stirring. Stir in tomatoes, broth, and oregano; cook 2 minutes. Return chicken to skillet; cook 2 minutes longer or until juices run clear when thickest part of breast is pierced with tip of knife. To serve, drain fettuccine; place on two dinner plates. Top with chicken and sauce.


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