Easy Chicken-Pasta Primavera

Love fettuccine? Check out this version with chicken and veggies and all the trimmings!

  • Prep Time 15 min
  • Total Time 30 min
  • Servings 0

Ingredients

4
ounces uncooked fettuccine
1
cup broccoli flowerets
1/2
cup 1/4-inch strips carrot
1
teaspoon olive or vegetable oil
1/2
pound boneless skinless chicken breast halves, cut into 1/2-inch strips
1
garlic clove, finely chopped
1/3
cup ranch dressing
2
tablespoons grated Parmesan cheese
1
teaspoon shredded fresh basil leaves or 1/8 teaspoon dried basil leaves

  • 1 Cook and drain fettuccine as directed on package--except add broccoli and carrot 1 minute before fettuccini is done.
  • 2 While fettucine is cooking, heat oil in 10-inch nonstick skillet over medium-high heat. Cook chicken and garlic in oil 2 to 3 minutes, stirring frequently, until chicken is no longer pink in center; remove from heat.
  • 3 Stir dressing, cheese and basil into chicken. Toss with fettucine and vegetables.

Expert Tips

Use fat-free ranch dressing and Parmesan cheese topping and save about half the calories and fat of the traditional recipe!

Sprinkle dinner plates with coarsely ground pepper before piling high with fettuccine!

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
580
(
Calories from Fat
260 ),
% Daily Value
Total Fat
29 g
29 %
(Saturated Fat
5 g,
5 %
),
Cholesterol
140 mg
140 %;
Sodium
610 mg
610 %;
Total Carbohydrate
45 g
45 %
(Dietary Fiber
4 g
4 %
),
Protein
39 g
39 %
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
36%;
Calcium
20%;
Iron
22%;
Exchanges:
3 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.