Chicken and Fettuccine Primavera

Italian dinner ready in 25 minutes! Enjoy chicken and fettuccine primavera filled with crisp-tender vegetables - a beautiful meal.

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Servings 4

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ingredients 10
Prep Time 25 min
Total Time 25 min

Ingredients

6: oz. uncooked fettuccine

1: tablespoon olive oil or vegetable oil

4: boneless, skinless chicken breast halves, cut into thin strips

1: (14.5-oz.) can Italian-style tomatoes with olive oil, garlic and spices, undrained

1/2: teaspoon fennel seed

1/4: teaspoon salt

1/8: teaspoon ground red pepper (cayenne)

1: cup coarsely chopped green bell pepper

2: cups sliced yellow summer squash

1: oz. (1/4 cup) shredded fresh Parmesan cheese, if desired

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Directions

1 Cook fettuccine to desired doneness as directed on package. Drain; cover to keep warm.
2 Meanwhile, heat oil in large skillet or Dutch oven over medium-high heat until hot. Add chicken strips; cook and stir until browned. Stir in tomatoes, fennel seed, salt and ground red pepper. Bring to a boil. Reduce heat to medium; cook 2 to 3 minutes.
3 Stir in bell pepper and summer squash; cook an additional 4 to 6 minutes or until vegetables are crisp-tender and chicken is no longer pink, stirring occasionally. Stir in fettuccine; cook an additional 2 to 4 minutes or until thoroughly heated, stirring frequently. Sprinkle with Parmesan cheese.

EXPERT TIPS

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Expert Tips

Primavera, Italian for "spring," here refers to the colorful mixture of vegetables. Our version is lower in fat than many traditional renditions, which negate the healthy attributes of the vegetables by drowning them in fat-laden heavy-cream sauces.

Fennel seed has a distinctive licorice taste and is a key flavor in Italian sausage. In fact, to approximate the flavor of Italian sausage while keeping a low-fat profile, sprinkle fennel seeds into your favorite soup, stew or spaghetti sauce.

Fettuccine noodles resemble flattened spaghetti noodles and provide plenty of surface area for sauce to cling to. You can substitute any availalble pasta.