With frozen chicken nuggets and refrigerated fettuccine, even busy cooks can prepare a 20-minute meal.
package (12 oz) frozen southern-style chicken nuggets
package (9 oz) refrigerated fettuccine
can (14.5 oz) Muir Glen diced tomatoes with Italian herbs, undrained
can (15 oz) tomato sauce
tablespoons chopped fresh parsley
tablespoons shredded Parmesan cheese
Heat oven to 400°F. Bake chicken nuggets as directed on package.
Meanwhile, cook and drain fettuccine as directed on package. Leave fettuccine in colander after draining. In same saucepan, heat tomatoes and tomato sauce over medium heat, stirring occasionally, until thoroughly heated.
Add fettuccine, chicken and parsley to tomato sauce; toss to coat. (If desired, cut chicken nuggets in half.) Sprinkle with cheese.
If you've purchased breaded chicken breast fillets instead of the nuggets, go ahead and bake them, then cut into pieces just before tossing with the fettuccine.
Refrigerated pasta cooks more quickly than the dried variety, so follow the directions on the package carefully.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.