Chicken Vegetable Fettuccine

Serve chicken mixture over fettuccine and broccoli – a wonderful skillet made dinner ready in just 20 minutes.

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Servings 4

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( 3 ) Ratings

3 Ratings

5 Stars 33%

4 Stars 33%

3 Stars

2 Stars 33%

1 Stars

Member Reviews ( 2 )

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ingredients 8
Prep Time 20 min
Total Time 20 min

Ingredients

1: package (9 oz) refrigerated fettuccine

2: cups small fresh broccoli florets or combo of broccoli and summer squash

1 1/2: cup Italian dressing

1: lb chicken breast strips for stir-fry

1: medium red onion, cut into thin wedges

1/4: teaspoon garlic-pepper blend

1/2: cup sliced drained roasted red bell peppers (from 7-oz jar)

: Shredded Parmesan cheese, if desired

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Directions

1 Cook and drain fettuccine and broccoli as directed on fettuccine package. Toss with 2 tablespoons of the dressing; cover to keep warm.
2 Meanwhile, in 12-inch nonstick skillet, heat 2 tablespoons of the dressing over medium-high heat. Cook chicken, onion and garlic-pepper blend in dressing 4 to 6 minutes, stirring occasionally, until chicken is no longer pink in center.
3 Stir roasted peppers and remaining 1/4 cup dressing into chicken mixture. Cook 2 to 3 minutes, stirring occasionally, until warm. Toss chicken mixture with fettuccine and broccoli. Serve with cheese.

EXPERT TIPS

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Expert Tips

Substitute 1/8 teaspoon each garlic powder and black pepper for the garlic-pepper blend.

Nutrition Information

Review & Comments

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CookingKim312

report Posted Nov. 5, 2012 8:44 PM

My whole family LOVED this. The only thing I did different was make my roasted red peppers myself instead of canned and I did not use the squash. I also wasn't sure what the garlic pepper blend was so I used 1/4 tsp Pepper and 1/4 tsp Garlic Powder. Served with garlic bread. Yum!

KayKay328

report Posted Aug. 30, 2011 11:57 AM

I think this recipe sounds delicious! Easy and lots of healthy veggies in it ~ stir fry is so much better for you and so quick when you don't feel like cooking much, great for the hot weather ~ no oven!