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Chicken Parmesan Fettuccine

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Chicken Parmesan Fettuccine
Take Italian Night to The Next Level with Pillsbury's Garlic Bread Pull-Apart Kit
  • Prep 20 min
  • Total 20 min
  • Ingredients 5
  • Servings 3
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Get a head start on dinner tonight with frozen chicken tenders served up in a tasty pasta dish, ready in just 20 minutes.
Updated May 20, 2013

Ingredients

  • 1 package (11.6 oz) frozen breaded chicken breast tenderloins (6 pieces)
  • 3 oz mozzarella cheese, cut into 6 (2 1/4x1x1/4-inch) slices
  • 1 package (9 oz) refrigerated fettuccine
  • 1 1/2 cups tomato pasta sauce
  • 3 tablespoons shredded fresh Parmesan cheese

Steps

  • 1
    Bake chicken breast tenderloins as directed on package, placing mozzarella cheese slices on chicken during last 3 minutes of bake time.
  • 2
    Meanwhile, cook fettuccine as directed on package; drain. Place pasta sauce in small microwavable bowl; cover with microwavable paper towel. Microwave on High 3 to 4 minutes or until hot, stirring occasionally.
  • 3
    Serve chicken over fettuccine. Top with sauce and Parmesan cheese.

Tips from the Pillsbury Kitchens

  • tip 1
    Dried linguine, spaghetti or vermicelli are fine alternatives to the refrigerated fettuccine, but the refrigerated pasta cooks faster.
  • tip 2
    Serve this recipe with an Italian salad blend tossed with tangy Italian dressing.

Nutrition Information

770 Calories, 31g Total Fat, 38g Protein, 86g Total Carbohydrate, 14g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
770
Calories from Fat
270
Total Fat
31g
47%
Saturated Fat
9g
47%
Trans Fat
0g
Cholesterol
65mg
22%
Sodium
1360mg
57%
Potassium
440mg
13%
Total Carbohydrate
86g
29%
Dietary Fiber
6g
27%
Sugars
14g
Protein
38g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
8%
8%
Calcium
30%
30%
Iron
20%
20%
Exchanges:
4 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
6
*Percent Daily Values are based on a 2,000 calorie diet.
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