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Fettuccine with Chicken and Herbed Vegetables

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Betty Crocker Kitchens
Updated Jan 29, 2010
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Garden bounty gets the star treatment in this Italian medley.

Fettuccine with Chicken and Herbed Vegetables

  • Prep Time 30 min
  • Total 30 min
  • Servings 6
  • Ingredients 13
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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)

Instructions

  • Step 
    1
    Cook fettuccine to desired doneness as directed on package. Drain; cover to keep warm.
  • Step 
    2
    Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Add onion; cook 2 to 3 minutes, stirring occasionally, until tender.
  • Step 
    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.
  • Step 
    4
    Place fettuccine on serving platter; spoon chicken mixture over top. Sprinkle with cheese. Serve with additional Parmesan cheese if desired.

Nutrition

440 Calories
12g Total Fat
37g Protein
46g Total Carbohydrate
5g Sugars

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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