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Fettuccine with Chicken and Herbed Vegetables

10 Ratings

2 Comments

Fettuccine with Chicken and Herbed Vegetables

Prep 30 min
Total 30 min
Servings 6

Garden bounty gets the star treatment in this Italian medley. MORE+ LESS-

By Betty Crocker Kitchens

January 29, 2010

Ingredients

oz uncooked fettuccine

tablespoon olive or vegetable oil

medium onion, chopped (1/2 cup)

1 1/2

lb boneless skinless chicken breasts, cut into 1-inch pieces

small green bell pepper, cut into bite-size strips

cloves garlic, finely chopped

1/2

teaspoon salt

1/4

teaspoon pepper

small zucchini, cut in half lengthwise, sliced

large tomatoes, seeded, chopped (3 cups)

tablespoons chopped fresh basil leaves

tablespoons chopped fresh oregano leaves

1/2

cup shredded Parmesan cheese (2 oz)

Steps

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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 Facts

Serving Size: 1 Serving

Calories: 440
Calories from Fat: 110

% Daily Value

Total Fat: 12g; 18%
Saturated Fat 3 1/2g 18% Trans Fat 0g
Cholesterol: 120mg; 39%
Sodium: 670mg; 28%
Potassium: 690mg; 20%
Total Carbohydrate: 46g; 15%
Dietary Fiber 4g 17% Sugars 5g
Protein: 37g

% Daily Value*:

Vitamin A: 20%; 20%
Vitamin C: 30%; 30%
Calcium: 15%; 15%
Iron: 20%; 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;