Fettuccine with Chicken-Pepper Sauce

30 minutes Prep: 15 minutes Cook: 25 minutes

259 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

8	ounces	pasta, spinach fettucine
1	x	nonstick cooking spray
1 1/2	cups	broccoli florets
1	each	sweet red bell pepper	or green
1	each	onion	chopped
1	tablespoon	vegetable oil
3/4	pound	chicken breast halves, boneless and skinless	cut into strips
10 3/4	ounces	soup, cream of chicken	sodium reduced, or cream of celery soup
1	teaspoon	basil	dried, crushed
1/2	cup	cheddar cheese, reduced-fat	or swiss cheese, shredded

Directions

Cook pasta according to package directions; drain well.

Keep warm.

Meanwhile, spray a cold large skillet with non-stick coating.

Preheat skillet over medium heat.

Stir-fry broccoli, pepper squares, and onion for 3 to 4 minutes; remove from the skillet.

Add oil to the skillet.

Add the chicken strips; stir-fry for 3 to 4 minutes or till no longer pink.

Add the condensed soup, basil, and 1/2 cup water to the skillet, mix thoroughly.

Stir in vegetable mixture. Bring to boiling; reduce heat.

Add cheese; cook and stir till cheese is almost melted.

Serve over hot pasta.

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Nutrition Facts

Serving Size 229g

Amount per Serving

Calories 259 38% of calories from fat

	% Daily Value*
Total Fat 11.0g	17%
Saturated Fat 3.0g	13%
Trans Fat 0.0g
Cholesterol 79mg	26%
Sodium 611mg	25%
Total Carbohydrate 10.0g	3%
Dietary Fiber 1.0g	4%
Sugars 3.0g
Protein 29.0g	58%

Vitamin A	22%		Vitamin C	67%
Calcium	3%		Iron	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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