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Chicken Vegetable Fettuccine

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Chicken Vegetable Fettuccine
  • Prep 20 min
  • Total 20 min
  • Ingredients 8
  • Servings 4
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Serve chicken mixture over fettuccine and broccoli – a wonderful skillet made dinner ready in just 20 minutes.
Updated Jul 25, 2011

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

Steps

  • 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.

Tips from the Pillsbury Kitchens

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

Nutrition Information

No nutrition information available for this recipe
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