Fettuccine Verona

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  • Makes: 4 servings
  • Start to Finish: 20 mins

Fettuccine Verona

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Directions

  1. 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.
  2. 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.
  3. 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.
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Nutrition Facts (Fettuccine Verona)

  • Per serving:
  • 384 kcal ,
  • 14 g fat
  • (4 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 93 mg chol. ,
  • 356 mg sodium ,
  • 37 g carb. ,
  • 4 g fiber ,
  • 2 g sugar ,
  • 28 g pro.

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