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