Fettuccine with Chicken and Herbed Vegetables

Garden bounty gets the star treatment in this Italian medley.

  • prep time 30 min
  • total time 30 min
  • ingredients 13
  • servings 6

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)
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    440
    (
    Calories from Fat
    110),
    % Daily Value
    Total Fat
    12g
    12%
    (Saturated Fat
    3 1/2g,
    3 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    120mg
    120%;
    Sodium
    670mg
    670%;
    Total Carbohydrate
    46g
    46%
    (Dietary Fiber
    4g
    4%
      Sugars
    5g
    5%
    ),
    Protein
    37g
    37%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    30%;
    Calcium
    15%;
    Iron
    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 Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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