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Prep 35min
Total35min
Ingredients9
Servings4
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Ingredients
1
(9-oz.) pkg. refrigerated red bell pepper fettuccine or herb fettuccine
1
teaspoon oil
4
boneless skinless chicken breast halves
1
garlic clove, minced
2
medium zucchini, diced
1
medium red bell pepper, diced
1
(10-oz.) container refrigerated Alfredo sauce
2
oz. (1/2 cup) finely shredded mozzarella cheese
Coarse ground black pepper, if desired
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Steps
1
Cook fettuccine to desired doneness as directed on package. Drain; cover to keep warm.
2
Meanwhile, heat oil in large nonstick skillet over medium heat until hot. Add chicken; cook 10 to 15 minutes or until chicken is fork-tender and juices run clear, turning once. Remove chicken from skillet; cover to keep warm.
3
In same skillet, combine garlic, zucchini and bell pepper; cook and stir 4 to 6 minutes or until vegetables are crisp-tender. Stir in Alfredo sauce; cook 1 minute or until sauce is thoroughly heated.
4
To serve, spoon sauce mixture over cooked pasta. Slice chicken; arrange over sauce. Sprinkle cheese over chicken; sprinkle with pepper.
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In the 1920’s a Roman restauranteur named Alfredo di Lello invented fettuccine Alfredo. He tossed fettuccine with a rich sauce made with parmesan cheese, heavy cream, butter and plenty of freshly ground black pepper. Try other shapes of pasta with Alfredo sauce.
Instead of using plain pasta in this recipe, we suggest something more colorful, such as red bell pepper, herb or spinach fettuccine.
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Nutrition Facts
Serving Size:1 Serving
Calories
630
Calories from Fat
280
Total Fat
31g
48%
Saturated Fat
15g
75%
Cholesterol
130mg
43%
Sodium
570mg
24%
Total Carbohydrate
44g
15%
Dietary Fiber
3g
12%
Sugars
6g
Protein
43g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
50%
50%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 1 Vegetable; 5 Very Lean Meat; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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