Fettuccine with Chicken and Vegetables

Dinner's ready in just 25 minutes! Whip up an easy skillet chicken and veggie topper for fettuccine - serve with cheese!

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Servings 4

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ingredients 8
Prep Time 25 min
Total Time 25 min

Ingredients

1: package (9 oz) refrigerated fettuccine

2: cups small fresh broccoli florets

1/3: cup Italian dressing

1: lb uncooked 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, spray 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken and onion to skillet; sprinkle with garlic-pepper blend. Cook 4 to 6 minutes, stirring occasionally, until chicken is no longer pink in center.
3 Stir bell peppers and remaining dressing into chicken mixture. Cook 2 to 3 minutes, stirring occasionally, until warm. Serve chicken mixture over fettuccine and broccoli. Serve with cheese.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 420
Calories from Fat: 120),

% Daily Value

Total Fat: 13g; 13%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 0g 0% ),
Cholesterol: 70mg; 70%;
Sodium: 380mg; 380%;
Total Carbohydrate: 42g; 42%
(Dietary Fiber 4g 4% Sugars 6g 6% ),
Protein: 34g; 34%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 60%;
Calcium: 6%;
Iron: 15%;

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;