2 220g pkgs Marcangelo Original Chicken Breast Portions
2 tbsp vegetable oil
1 lb mushrooms, sliced
2 large onions, chopped
2 large red or green peppers, chopped
2 celery stalks, sliced
1 lb fettuccini, cooked & drained
2 10oz/284mL cans condensed cream of mushroom soup
1 1/4 cups sour cream
1/4 cup chopped fresh basil
Salt & pepper to taste
1/4 cup grated Parmesan cheese
1 cup shredded mozzarella cheese, optional
Preheat oven to 350° F (180° C).
Cut chicken into chunks. Sauté in oil in large frying pan over medium-high heat about 5 minutes or until no longer pink. Remove from pan and set aside.
Add mushrooms, onions, peppers, and celery to pan. Sauté about 10 minutes or until tender.
In large bowl combine pasta, soup, sour cream, basil, salt and pepper. Stir in chicken and vegetables. Mix well. Turn into a greased 13” x 9” (33 cm x 23 m) baking dish. Sprinkle with Parmesan cheese.
Bake for 30 minutes or until heated through. Sprinkle mozzarella on top if using and bake 10 minutes longer.