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Fettuccine with Chicken and Vegetables

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Pillsbury Kitchens
Updated Oct 19, 2010
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Dinner's ready in just 25 minutes! Whip up an easy skillet chicken and veggie topper for fettuccine - serve with cheese!

Fettuccine with Chicken and Vegetables

  • Prep Time 25 min
  • Total 25 min
  • Ingredients 8
  • Servings 4
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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

Instructions

  • Step 
    1
    Cook and drain fettuccine and broccoli as directed on fettuccine package. Toss with 2 tablespoons of the dressing. Cover to keep warm.
  • Step 
    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.
  • Step 
    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

420 Calories
13g Total Fat
34g Protein
42g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
120
Total Fat
13g
21%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
70mg
24%
Sodium
380mg
16%
Potassium
440mg
12%
Total Carbohydrate
42g
14%
Dietary Fiber
4g
15%
Sugars
6g
Protein
34g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
60%
60%
Calcium
6%
6%
Iron
15%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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