Easy Chicken-Pasta Primavera

 

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.