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Recipe Summary

total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using kitchen scissors, cut fettuccine strands in half. Cook fettuccine in boiling lightly salted water according to package directions; drain. Return fettuccine to hot pan.

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  • Meanwhile, drain dried 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 or yellow summer squash; 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.

  • Add chicken, zucchini or yellow summer squash, drained tomatoes, and olive oil to cooked fettuccine; toss gently to combine. Sprinkle individual servings with cheese. Season to taste with pepper. Makes 4 servings.

Nutrition Facts

384 calories; fat 14g; cholesterol 93mg; saturated fat 4g; carbohydrates 37g; mono fat 7g; poly fat 1g; insoluble fiber 4g; sugars 2g; protein 28g; sodium 356mg.
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