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Crispy Chicken and Fettuccine

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With frozen chicken nuggets and refrigerated fettuccine, even busy cooks can prepare a 20-minute meal.

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(8 Ratings)

8 Ratings

5 spoons 25%

4 spoons 38%

3 spoons 12%

2 spoons

1 spoons 25%

Member Reviews (5)

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PREP TIME
20 Min
TOTAL TIME
20 Min
SERVINGS
4

1: package (12 oz) frozen southern-style chicken nuggets

1: package (9 oz) refrigerated fettuccine

1: can (14.5 oz) Muir Glen diced tomatoes with Italian herbs, undrained

1: can (15 oz) tomato sauce

2: tablespoons chopped fresh parsley

2: tablespoons shredded Parmesan cheese

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1 Heat oven to 400°F. Bake chicken nuggets as directed on package.
2 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.
3 Add fettuccine, chicken and parsley to tomato sauce; toss to coat. (If desired, cut chicken nuggets in half.) Sprinkle with cheese.

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Expert Tips

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.

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Nutrition Information:

1 Serving (1 Serving)

Calories 520

(Calories from Fat 210),

Total Fat 24g

(Saturated Fat 5g,
Trans Fat 0g),

Cholesterol 45mg;
Sodium 1550mg;
Total Carbohydrate 57g

(Dietary Fiber 5g,
Sugars 7g),

Protein 21g;

Percent Daily Value*:

Vitamin A 25.00%;
Vitamin C 25.00%;
Calcium 10.00%;
Iron 15.00%;

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.

Review & Comments

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1 - 3 of 5 Reviews View All

Posted 4/9/2011 4:44:01 PM REPORT ABUSE Mirage3D said:

Rating:

This was easy and great. I didn't want to spend the extra money to buy refrigerated fettucini so I used dry. Cheaper and didn't take much longer. It was a great sauce and I might use it when we are having just regular spaghetti!

This reply was: Helpful Inspiring

Posted 4/5/2011 11:48:21 PM REPORT ABUSE ayounger1 said:

Rating:

Yesterday I made this recipe for dinner. My husband and a family friend who joined us loved it! It was quick and easy. I already had all the ingredients. I made a salad and we also had garlic bread. I wouldn't change a thing. I will make it again. This is definitely a keeper.

This reply was: Helpful Inspiring

Posted 4/3/2011 9:38:32 PM REPORT ABUSE Mrs. E1593 said:

Rating:

I cook low sodium also. I use the chicken left over from a roast chicken the night before and dry pasta. You just need to break the chicken meat up with your fingers and add it to the tomato sauce in step 2. It's quite yummy and even faster than baking chicken nuggets! And much, much lower in sodium and fat!

This reply was: Helpful Inspiring