Broccoli Chicken Fettuccine Recipe

Broccoli Chicken Fettuccine Recipe photo by Taste of Home

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I served this with Chive Garlic Bread from the April/May 2001 issue, and my finicky-eating, 6-year-old grandson absolutely loved it! —Elaine Mizzles Ben Wheeler, Texas

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Broccoli Chicken Fettuccine Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

10 15 25

Ingredients

4 ounces uncooked fettuccine
1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 small onion, halved and sliced
2 tablespoons butter
4 garlic cloves, minced
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup chicken broth
1-1/2 cups frozen broccoli florets, thawed
1 can (4 ounces) mushroom stems and pieces, drained
1 teaspoon onion powder
1/2 teaspoon pepper
1/4 cup shredded Parmesan cheese

Directions

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer.
Stir in the soup, broth, broccoli, mushrooms, onion powder and pepper. Bring to a boil. Drain fettuccine; add to chicken mixture and heat through. Sprinkle with cheese. Yield: 2 servings.

Nutritional Facts 1 serving (1-1/2 cups) equals 657 calories, 27 g fat (12 g saturated fat), 113 mg cholesterol, 2,200 mg sodium, 60 g carbohydrate, 7 g fiber, 43 g protein.

Originally published as Broccoli Chicken Fettuccine in Taste of Home December/January 2007, p59