Crispy Chicken and Fettuccine

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

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4

Ingredients

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
  • 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.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
520
(
Calories from Fat
210),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
45mg
45%;
Sodium
1550mg
1550%;
Total Carbohydrate
57g
57%
(Dietary Fiber
5g
5%
  Sugars
7g
7%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
25%;
Calcium
10%;
Iron
15%;
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.