Chicken and Fettuccine Primavera

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  • 25 min prep time
  • 25 min total time
  • 10 ingredients
  • 4 servings

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

Directions

  1. 1 Cook fettuccine to desired doneness as directed on package. Drain; cover to keep warm.
  2. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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