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!

  • prep time 25 min
  • total time 25 min
  • ingredients 8
  • servings 4

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
  • 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;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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