- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 428.6
- Total Fat: 10.0 g
- Cholesterol: 60.7 mg
- Sodium: 438.7 mg
- Total Carbs: 45.4 g
- Dietary Fiber: 9.2 g
- Protein: 37.5 g
Chicken Fettuccine With BroccoliSubmitted by: TABBYKAT75
IntroductionCooking the broccoli with the pasta saves time -- and cleanup. Cooking the broccoli with the pasta saves time -- and cleanup.
1 tablespoon olive oil
1 medium onion
1 medium red bell pepper, cored, seeded, and cut lengthwise into thin strips
1/4 teaspoon dried rosemary, crumbled
1/4 teaspoon dried thyme, crumbled
8 ounces fettuccine or linguine
1 1/2 cups frozen broccoli florets, unthawed
12 ounces skinless, boneless chicken breasts, cut crosswise into 1/2-inch-wide strips
1/4 cup white wine, dry vermouth, or water
2 teaspoons instant chicken bouillon granules
1/2 teaspoon freshly ground pepper
1/2 cup fat free half-and-half
1/4 cup freshly grated Parmesan cheese
2. Meanwhile, cook fettuccine according to package directions, adding broccoli during the last 4 minutes of cooking time.
3. Drain fettuccine and broccoli well and place in a large serving bowl. Cover with foil and keep warm.
4. Increase heat to medium-high and add chicken, wine, bouillon granules, and ground pepper to onion-bell pepper mixture; stir to combine. Cook, uncovered, stirring often, until chicken is no longer pink on the inside, about 5 minutes.
5. Add half-and-half, reduce heat to medium, and cook, stirring, just until heated through, 1 to 2 minutes more. Ladle over fettuccine and broccoli and sprinkle with Parmesan.
Number of Servings: 4
Recipe submitted by SparkPeople user TABBYKAT75.