Fast Chicken Fettuccine
7 ounce jar oil-packed, dried tomato strips or pieces
ounces chicken breast meat, cut in cubes
cup finely shredded Parmesan, Romano, or Asiago cheese (2 ounces)
Black pepper, freshly ground
- Cook in lightly salted boiling water according to package directions; drain. Return pasta to hot pan.
- Meanwhile, drain tomato strips, reserving 2 tablespoons oil from jar; set aside. In a large skillet, heat 1 tablespoon reserved oil over medium-high heat. Add zucchini; cook and stir 2 to 3 minutes or until crisp-tender. Remove from skillet. Add remaining reserved oil to skillet. Add chicken; cook and stir 2 to 3 minutes or until no longer pink. Gently toss zucchini, chicken, and tomato with cooked pasta. Sprinkle each serving with cheese and season to taste with pepper. Makes 4 servings.
From the Test Kitchen
2 starch, 2 vegetable, 2 very lean meants, 2 fat.
Nutrition Facts(Fast Chicken Fettuccine)
- Per serving:
- 381 kcal cal.,
- 14 g fat
- (1 g sat. fat,
- 40 mg chol.,
- 334 mg sodium,
- 40 g carb.,
- 3 g fiber,
- 24 g pro.
- Percent Daily Values are based on a 2,000 calorie diet