- make this recipe
- user reviews (1)
-
1
9 ounce package refrigerated red sweet pepper fettuccine
-
1/4
7 ounce jar oil-packed dried tomato strips or pieces (1/4 cup)
-
1
large zucchini or yellow summer squash, halved lengthwise and sliced (about 2 cups)
-
8
ounces packaged skinless, boneless chicken breast strips (stir-fry strips)
-
2
tablespoons olive oil
-
1/2
cup finely shredded Parmesan, Romano, or Asiago cheese (2 ounces)
-
Freshly ground black pepper
1. Using kitchen scissors, cut fettuccine strands in half. Cook fettuccine in lightly salted boiling water according to package directions; drain. Return fettuccine to hot pan.
2. Meanwhile, drain tomatoes, reserving 2 tablespoons of the oil from the jar. Set drained tomatoes aside. In a large skillet heat 1 tablespoon of the reserved oil over medium-high heat. Add zucchini; cook and stir for 2 to 3 minutes or until crisp-tender. Remove from skillet. Add remaining 1 tablespoon reserved oil to skillet. Add chicken; cook and stir for 2 to 3 minutes or until no longer pink.
3. Add chicken, zucchini, drained tomatoes, and olive oil to cooked fettuccine; toss gently to combine. Sprinkle individual servings with cheese. Season to taste with pepper.
4. Makes 4 servings
- Servings Per Recipe 4,
- Calories 389,
- Protein (gm) 27,
- Carbohydrate (gm) 40,
- Fat, total (gm) 14,
- Cholesterol (mg) 43,
- Saturated fat (gm) 4,
- Monosaturated fat (gm) 7,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 1,
- Vitamin A (IU) 292,
- Vitamin C (mg) 14,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 7,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 431,
- Potassium (mg) 405,
- Calcium (DV %) 232,
- Iron (DV %) 2,
- Vegetables () 1,
- Starch () 3,
- Very Lean Meat () 2,
- Fat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
Sounds great Fettuccine with chicken will try it tonight
4/5/2010 09:06:12 PM Report Abuse