Chicken Fettuccine With Broccoli

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4.6 of 5 (11)

Nutritional Info

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

View full nutritional breakdown of Chicken Fettuccine With Broccoli calories by ingredient

Introduction

Cooking the broccoli with the pasta saves time -- and cleanup. Cooking the broccoli with the pasta saves time -- and cleanup.

Minutes to Prepare: 20

Minutes to Cook: 16

Number of Servings: 4

Ingredients

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

Directions

1. Heat oil in a 12-inch skillet over medium heat 1 minute. Add onion, bell pepper, rosemary, and thyme; cover and cook, stirring occasionally, until softened, 8 minutes.

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.