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
Add your review
Your holiday decorating starts with just a few clicks using our FREE screen savers!
| Snazzy Thanksgiving Sides 101 Members | |
| Christmas Cookie Swap Greatness 318 Members | |
| Yummiest Pumpkin Recipes 201 Members | |
| Cozy Fall Desserts 156 Members | |
| Thanksgiving Potluck Recipes 126 Members |