Whip up an easy skillet chicken and veggie topper for pasta. Dinner's ready in minutes.
package (9 oz) refrigerated fettuccine or linguine
tablespoons Italian dressing
bag (1 lb) frozen broccoli, carrots and cauliflower, thawed, drained
cups cut-up cooked turkey or chicken
large tomatoes, seeded, chopped (2 cups)
cup freshly grated Parmesan cheese
tablespoons chopped fresh parsley
Cook and drain fettuccine as directed on package.
Meanwhile, in 10-inch skillet, heat dressing over medium-high heat. Add vegetable mixture; cook, stirring occasionally, until crisp-tender.
Stir in turkey, tomatoes and salt. Cook about 3 minutes or just until turkey is hot. Spoon turkey mixture over fettuccine. Sprinkle with cheese and parsley.
To quickly thaw the frozen vegetables, place them in a colander and run cool water over them. Be sure to drain them thoroughly.
Complete this easy meal with crusty breadsticks brushed with olive oil, a large leafy green salad and, for dessert, a bowl of fresh berries.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.