Fettuccine with Chicken and Vegetables

Fettuccine with Chicken and Vegetables

Serve chicken mixture over Fettuccine and broccoli – a wonderful skillet made dinner ready in just 25 minutes.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

4

servings

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.
Makes 4 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 420
    • (Calories from Fat 120),
  • Total Fat 13g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 70mg;
  • Sodium 380mg;
  • Total Carbohydrate 42g
    • (Dietary Fiber 4g,
    • Sugars 6g),
  • Protein 34g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 3 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.