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Fast Chicken Fettuccine

Makes: 4 servings
Start to Finish 20 mins
Fast Chicken Fettuccine
  • 8  ounces  fettuccine
  • 1/4 7  ounce jar  oil-packed, dried tomato strips or pieces
  • 1  large zucchini or yellow summer squash, halved lengthwise and sliced (about 2 cups)
  • 8  ounces  chicken breast meat, cut in cubes
  • 1/2  cup  finely shredded Parmesan, Romano, or Asiago cheese (2 ounces)
  •  Black pepper, freshly ground

1. Cook in lightly salted boiling water according to package directions; drain. Return pasta to hot pan.

2. 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 KitchenDietary Exchanges:
  • 2 starch, 2 vegetable, 2 very lean meants, 2 fat.
Nutrition Facts (Fast Chicken Fettuccine)
  • Servings Per Recipe 4,
  • cal. (kcal) 381,
  • Fat, total (g) 14,
  • chol. (mg) 40,
  • sat. fat (g) 1,
  • carb. (g) 40,
  • fiber (g) 3,
  • pro. (g) 24,
  • sodium (mg) 334,
  • Percent Daily Values are based on a 2,000 calorie diet

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