Easy Chicken-Pasta Primavera

Easy Chicken-Pasta Primavera

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

Prep Time

15

Minutes

Total Time

30

Minutes

Makes

2

servings

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.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Health Twist
Use fat-free ranch dressing and Parmesan cheese topping and save about half the calories and fat of the traditional recipe!
Special Touch
Sprinkle dinner plates with coarsely ground pepper before piling high with fettuccine!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 580
    • (Calories from Fat 260 ),
  • Total Fat 29 g
    • (Saturated Fat 5 g,),
  • Cholesterol 140 mg;
  • Sodium 610 mg;
  • Total Carbohydrate 45 g
    • (Dietary Fiber 4 g,
  • Protein 39 g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.