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Chicken Fettuccine in a Red Wine Sauce

Chicken Fettuccine in a Red Wine Sauce

Easy One- Pan Wonder! Make this amazingly delicious chicken and pasta dish in minutes and never cook the same damn way again on a weeknight! File this under "Sheeeit."
Servings 4


  • olive oil
  • 1/2 onion chopped
  • 2 cloves garlic sliced
  • 1-2 chicken breasts cubed
  • 1 cup sliced mushrooms Optional, but recommended
  • 1 1/2 cups chicken broth
  • 1 cup red wine
  • 1 tbsp Worcestershire sauce
  • 1 tbsp butter
  • 1 tbsp My Leaning Tower Italian Blend or create a blend of equal parts basil, dry minced garlic, parsley flakes with a pinch of red pepper flakes.
  • ground black pepper
  • 1/2 lb fettuccine
  • 2 cups frozen mixed vegetables peas, carrots, green beans
  • 1/2 cup freshly grated Parmesan cheese can substitute grated parmesan cheese as well
  • salt


  • In a large, deep, coverable pan, sauté onion and garlic with 1-2 tbsp olive oil on medium high heat with a pinch of salt and pepper for 2-3 minutes until onions become translucent.
  • Sauté cubes of chicken and mushrooms for about 3 minutes until browned.
  • In same pan, add chicken broth, 1 cup red wine, Worcestershire sauce, butter, My Leaning Tower Italian Blend or substitute spices, ½ tsp of pepper. Bring to a boil, then cover, lower heat to medium low and simmer for 10 minutes.
  • Add pasta and stir to prevent sticking. Cover and let simmer (make sure liquid is still simmering and bubbling or pasta won't cook) for 8-10 minutes. Add the vegetables and cover for another 2 minutes. Salt to taste.
  • Stir and serve with parmesan cheese.
Tried this recipe?Let us know how it was!

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