Mari's Chicken and Pasta

Mari's Chicken and Pasta


"I invented this recipe years ago when I tried to duplicate this wonderful pasta dish at a favorite restaurant that my husband and I frequent. It's a fabulous change of taste, very yummy."


35 m servings 481 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 481 kcal
  • 24%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 48.8g
  • 16%
  • Protein:
  • 47.5 g
  • 95%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 202 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

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  1. Bring a large pot of lightly salted water to a boil. Add fettuccini pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a skillet over medium heat saute chicken and garlic in oil until brown and cooked thoroughly. Add chicken broth, white wine, peas, and parsley; bring to a boil. Reduce heat and simmer for 15 minutes.
  3. Remove from heat and add tomatoes, onions and cayenne pepper. Toss sauce with cooked pasta. Serve topped with Romano cheese and more sauce.
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  1. 24 Ratings


This was just okay. I thought that the chicken pieces turned out WAY too tough - perhaps cooking them in the skillet and adding them to the sauce at the last minute with the tomatoes and green ...

This recipe was excellent - after a few modifications. I do believe the chicken turned out to be tough and a little flavourless. After that I decided to use prawns instead. It was great, they ab...

This was a very easy and delicious recipe. I used all chicken broth, sauted onion, mushrooms and garlic first (before browning the chicken), and added a small can of chopped tomatoes w/ green c...