Fettuccine with Chicken-Pepper Sauce
Yield
4 servingsPrep
15 minCook
25 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
pasta, spinach fettuccine
|
*
|
| 1 | x |
nonstick cooking spray
|
* |
| 1 ½ | cups |
broccoli florets
|
|
| 1 | each |
sweet red bell peppers
or green |
|
| 1 | each |
onions
chopped |
|
| 1 | tablespoon |
vegetable oil
|
|
| ¾ | pound |
chicken breast halves, boneless, skinless
cut into strips |
|
| 10 ¾ | ounces |
soup, cream of chicken
sodium reduced, or cream of celery soup |
|
| 1 | teaspoon |
basil
dried, crushed |
*
|
| ½ | cup |
cheddar cheese, reduced-fat
or swiss cheese, shredded |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
pasta, spinach fettuccine
|
*
|
| 1 | x |
nonstick cooking spray
|
* |
| 355 | ml |
broccoli florets
|
|
| 1 | each |
sweet red bell peppers
or green |
|
| 1 | each |
onions
chopped |
|
| 15 | ml |
vegetable oil
|
|
| 340.2 | g |
chicken breast halves, boneless, skinless
cut into strips |
|
| 310.7 | ml/g |
soup, cream of chicken
sodium reduced, or cream of celery soup |
|
| 5 | ml |
basil
dried, crushed |
*
|
| 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.
