Fettuccine with Chicken and Vegetables

 

1

package (9 oz) refrigerated fettuccine

2

cups small fresh broccoli florets

1/3

cup Italian dressing

1

lb uncooked chicken breast strips for stir-fry

1

medium red onion, cut into thin wedges

1/4

teaspoon garlic-pepper blend

1/2

cup sliced drained roasted red bell peppers (from 7-oz jar)

Shredded Parmesan cheese, if desired

• 1 Cook and drain fettuccine and broccoli as directed on fettuccine package. Toss with 2 tablespoons of the dressing. Cover to keep warm.
• 2 Meanwhile, spray 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken and onion to skillet; sprinkle with garlic-pepper blend. Cook 4 to 6 minutes, stirring occasionally, until chicken is no longer pink in center.
• 3 Stir bell peppers and remaining dressing into chicken mixture. Cook 2 to 3 minutes, stirring occasionally, until warm. Serve chicken mixture over fettuccine and broccoli. Serve with cheese.