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Fettuccine with Chicken-Pepper Sauce

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Recipe

Yield

4
servings

Prep

15
min

Cook

25
min

Ready

30
min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
8 ounces pasta, spinach fettuccine
*Camera
1 x nonstick cooking spray
*
1 ½ cups broccoli florets
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1 each sweet red bell peppers
or green
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1 each onions
chopped
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1 tablespoon vegetable oil
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¾ pound chicken breast halves, boneless, skinless
cut into strips
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10 ¾ ounces soup, cream of chicken
sodium reduced, or cream of celery soup
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1 teaspoon basil
dried, crushed
*Camera
½ cup cheddar cheese, reduced-fat
or swiss cheese, shredded
*

Ingredients

Amount Measure Ingredient Features
231.2 ml/g pasta, spinach fettuccine
* Camera
1 x nonstick cooking spray
*
355 ml broccoli florets
Camera
1 each sweet red bell peppers
or green
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1 each onions
chopped
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15 ml vegetable oil
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340.2 g chicken breast halves, boneless, skinless
cut into strips
Camera
310.7 ml/g soup, cream of chicken
sodium reduced, or cream of celery soup
Camera
5 ml basil
dried, crushed
* Camera
118 ml 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 until no longer pink.

Add the condensed soup, basil, and ½ cup water to the skillet, mix thoroughly.

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

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

Serve over hot pasta.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 255g (9.0 oz)
Amount per Serving
Calories 26637% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 79mg 26%
Sodium 618mg 26%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 60g
Vitamin A 38% Vitamin C 108%
Calcium 5% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 

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