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Easy Chicken-Pasta Primavera

  • Prep 15 min
  • Total 30 min
  • Servings 0

Love fettuccine? Check out this version with chicken and veggies and all the trimmings! MORE + LESS -

Ingredients

4
ounces uncooked fettuccine
1
cup broccoli flowerets
1/2
cup 1/4-inch strips carrot
1
teaspoon olive or vegetable oil
1/2
pound boneless skinless chicken breast halves, cut into 1/2-inch strips
1
garlic clove, finely chopped
1/3
cup ranch dressing
2
tablespoons grated Parmesan cheese
1
teaspoon shredded fresh basil leaves or 1/8 teaspoon dried basil leaves

Steps

Hide Images
  • 1
    Cook and drain fettuccine as directed on package--except add broccoli and carrot 1 minute before fettuccini is done.
  • 2
    While fettucine is cooking, heat oil in 10-inch nonstick skillet over medium-high heat. Cook chicken and garlic in oil 2 to 3 minutes, stirring frequently, until chicken is no longer pink in center; remove from heat.
  • 3
    Stir dressing, cheese and basil into chicken. Toss with fettucine and vegetables.

Expert Tips

  • Use fat-free ranch dressing and Parmesan cheese topping and save about half the calories and fat of the traditional recipe!
  • Sprinkle dinner plates with coarsely ground pepper before piling high with fettuccine!

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
580
Calories from Fat
260
% Daily Value
Total Fat
29 g
Saturated Fat
5 g
Cholesterol
140 mg
Sodium
610 mg
Potassium
530 mg
Total Carbohydrate
45 g
Dietary Fiber
4 g
Protein
39 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
36%
36%
Calcium
20%
20%
Iron
22%
22%
Exchanges:
3 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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