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Pepper-Chicken Fettuccini Toss

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Submitted by biged

YIELD

4 servings

PREP

15 min

COOK

20 min

READY

35 min

Ingredients

1 1
PACKAGE PACKAGE PASTA, FETTUCCINE
uncooked *
¼ 59
CUP ML OLIVE OIL
or vegetable oil
3 3
WHOLE WHOLE CHICKEN BREAST HALVES, BONELESS, SKINLESS
cut into strips *
2 2
LARGE LARGE SWEET RED BELL PEPPERS
cut into strips
2 2
LARGE LARGE SWEET YELLOW BELL PEPPERS
cut into strips *
1 1
MEDIUM MEDIUM GREEN BELL PEPPERS
cut into strips
1 1
MEDIUM MEDIUM ONIONS
cut into chunks
2 473
CUPS ML MUSHROOMS
fresh, sliced
1 5
TEASPOON ML GARDEN HERB SEASONING *
2 3E+1
TABLESPOONS ML PARMESAN CHEESE
grated

Directions

Prepare fettuccini as package directs; drain.

In large skillet, heat oil; add chicken, peppers, onion, mushrooms and seasoning.

Cook and stir over medium heat until chicken is cooked through, 8 to 10 minutes.

Add hot cooked fettuccini and parmesan cheese; toss to coat.

Serve immediately. Refrigerate leftovers.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 190g (6.7 oz)
Amount per Serving
Calories 228 59% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 46mg 2%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 14%
Sugars g
Protein 11g
Vitamin A 54% Vitamin C 219%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 
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