Fettuccine with Chicken and Herbed Vegetables

Garden bounty gets the star treatment in this Italian medley.

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 6

Ingredients

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.

Expert Tips

Cut up the chicken, onion, bell pepper and zucchini up to one day ahead of time. Pack each ingredient separately in resealable food-storage plastic bags. Refrigerate ingredients until you are ready to cook.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
120mg
120%;
Sodium
670mg
670%;
Total Carbohydrate
46g
46%
(Dietary Fiber
4g
4%
  Sugars
5g
5%
),
Protein
37g
37%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
30%;
Calcium
15%;
Iron
20%;
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.