Fettuccine with Chicken and Herbed Vegetables

 

12

oz uncooked fettuccine

1

tablespoon olive or vegetable oil

1

medium onion, chopped (1/2 cup)

1 1/2

lb boneless skinless chicken breasts, cut into 1-inch pieces

1

small green bell pepper, cut into bite-size strips

2

cloves garlic, finely chopped

1/2

teaspoon salt

1/4

teaspoon pepper

3

small zucchini, cut in half lengthwise, sliced

3

large tomatoes, seeded, chopped (3 cups)

3

tablespoons chopped fresh basil leaves

2

tablespoons chopped fresh oregano leaves

1/2

cup shredded Parmesan cheese (2 oz)

• 1 Cook fettuccine to desired doneness as directed on package. Drain; cover to keep warm.
• 2 Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Add onion; cook 2 to 3 minutes, stirring occasionally, until tender.
• 3 Stir in chicken, bell pepper, garlic, salt and pepper. Cook 5 to 6 minutes, stirring occasionally, until chicken is browned on outside and no longer pink in center. Stir in zucchini, tomatoes, basil and oregano. Cook 5 to 6 minutes, stirring occasionally, until zucchini is tender.
• 4 Place fettuccine on serving platter; spoon chicken mixture over top. Sprinkle with cheese. Serve with additional Parmesan cheese if desired.