Easy Chicken-Pasta Primavera

Love fettuccine? Check out this version with chicken and veggies and all the trimmings!

Easy Chicken-Pasta Primavera

BettyCrockerRecipe by BettyCrocker

Rated 3.5 Stars
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15 minutes

30 minutes

2 servings

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Nutrition Info

  • 1 Serving
  • 580
  • 29g
    (Saturated Fat 5g)
  • 140mg
  • 610mg
  • 45g
    (Dietary Fiber 4g)
  • 39g
  • Percent Daily Value*
  • 100%
  • 36%
  • 20%
  • 22%
  • Exchanges
  • 1
  • 4
  • 3

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Health Twist

    Use fat-free ranch dressing and Parmesan cheese topping and save about half the calories and fat of the traditional recipe!

  • Special Touch

    Sprinkle dinner plates with coarsely ground pepper before piling high with fettuccine!

Ingredients

  • 4  ounces uncooked fettuccine
  • 1  cup broccoli flowerets
  • 1/2  cup 1/4-inch strips carrot
  • 1  teaspoon olive or vegetable oil
  • 1/2  pound boneless skinless chicken breast halves, cut into 1/2-inch strips
  • 1  garlic clove, finely chopped
  • 1/3  cup ranch dressing
  • 2  tablespoons grated Parmesan cheese
  • 1  teaspoon shredded fresh basil leaves or 1/8 teaspoon dried basil leaves

Directions

  1. 1Cook and drain fettuccine as directed on package--except add broccoli and carrot 1 minute before fettuccini is done.
  2. 2While fettucine is cooking, heat oil in 10-inch nonstick skillet over medium-high heat. Cook chicken and garlic in oil 2 to 3 minutes, stirring frequently, until chicken is no longer pink in center; remove from heat.
  3. 3Stir dressing, cheese and basil into chicken. Toss with fettucine and vegetables.

Categories: Course, Main Dishes, Chicken, Pasta, Cuisine, Comfort Foods, Italian, Healthy, Ingredient, Chicken, Pasta

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