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Fettuccine with Chicken and Herbed Vegetables

Fettuccine with Chicken and Herbed Vegetables
  • Prep 30 min
  • Total 30 min
  • Servings 6
Garden bounty gets the star treatment in this Italian medley.
Updated January 29, 2010

Ingredients

  • 12 oz uncooked fettuccine
  • 1 tablespoon olive or vegetable oil
  • 1 medium onion, chopped (1/2 cup)
  • 1 1/2 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 small green bell pepper, cut into bite-size strips
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 small zucchini, cut in half lengthwise, sliced
  • 3 large tomatoes, seeded, chopped (3 cups)
  • 3 tablespoons chopped fresh basil leaves
  • 2 tablespoons chopped fresh oregano leaves
  • 1/2 cup shredded Parmesan cheese (2 oz)

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
110
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;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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