I love these light, tasty dishes. It felt healthy in the tummy, too! I've never tried refrigerated noodles but I really liked them, though they seemed a bit chewier. This is a Betty Crocker recipe. I added more dressing because I could barely taste mine (COULD be because I used fat free Italian) and yellow zucchini squash I cooked with the onion. You really could add anything you want, one of the joys of cooking yourself. Enjoy! Serves 4.
Fettuccine with Chicken and Vegetables
1 9-oz package refrigerated fettuccine
2 c small fresh broccoli florets
1/2 c Italian dressing
1 lb chicken breasts, cut into strips
1 medium onion, cut into thin wedges
1/4 tsp garlic pepper
1/2 c sliced roasted bell peppers, drained well and diced (from jar)
Parmesan cheese, shredded or grated
1. Cook and drain fettuccine with broccoli according to directions on fettuccine package. Toss with 2 Tbsp of the dressing. Cover to keep warm.
2. Meanwhile, spray 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken and onion to skillet; sprinkle with garlic pepper. Cook 4 to 6 minutes or until chicken is no longer pink, stirring occasionally.
3. Stir in bell peppers and remaining dressing. Cook 2 to 3 minutes, stirring occasionally, until warm. Serve chicken mixture over fettuccine and broccoli. Serve with cheese.
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