Colorful Chicken Fettuccine Recipe

Colorful Chicken Fettuccine Recipe
Photo by: Taste of Home
Rating

100% would make again

"This sure-fire entree is a delicious option if you ever find yourself in a time crunch. I like to prepare and freeze fresh veggies ahead of time for use in recipes like this one. Then, the rest is as easy as 1-2-3!" says Ginger Kelly, Cranberry Township, Pennsylvania.

This recipe is:

Healthy

Quick

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  • 6 Servings
  • Prep/Total Time: 30 min.

Ingredients

  • 10 ounces uncooked fettuccine
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1 tablespoon canola oil
  • 1 cup julienned carrots
  • 1 medium sweet red pepper, julienned
  • 1 medium green pepper, julienned
  • 2 cups fresh broccoli florets
  • 4 teaspoons cornstarch
  • 1 can (14-1/2 ounces) chicken broth
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 2 tablespoons sour cream
  • 1/2 cup shredded Parmesan cheese

Directions

  • Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute chicken in oil until no longer pink. Remove and keep warm. In the same pan, saute carrots for 1 minute. Add peppers and broccoli; saute 3-4 minutes longer or until vegetables are crisp-tender.
  • In a small bowl, combine the cornstarch, broth, lemon juice, salt and thyme until blended; stir into vegetables. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Stir in sour cream.
  • Drain fettuccine; place in a large bowl. Add the chicken, vegetable mixture and Parmesan cheese; toss to coat. Yield: 6 servings.

Nutrition Facts: 1 serving (1 cup) equals 340 calories, 8 g fat (3 g saturated fat), 50 mg cholesterol, 650 mg sodium, 41 g carbohydrate, 4 g fiber, 26 g protein.

Colorful Chicken Fettuccine published in Taste of Home August/September 2006, p41

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Reviews for Colorful Chicken Fettuccine (3)

Colorful Chicken Fettuccine Recipe

Colorful Chicken Fettuccine

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today!

Reviewed on Oct. 27, 2009 by karen1965B

This was great. I felt that I was eating very healthy and my whole family enjoyed it. I would definitely make it again.

Reviewed on Jun. 20, 2008 by badkitty

Oh , I also used olive oil , 2 tablespoons, instead of the vegetable oil.

Reviewed on Jun. 20, 2008 by badkitty

This was good...but I made alot of changes. I didn't use green bell pepper, I used zucchini and yellow squash along with the broccoli, red bell and carrots. This recipe really needs some fresh garlic tossed in and I also added some sliced green onions. I used Italian seasoning instead of thyme and added Emeril's Essence and black pepper. It was alot of work and not a fast recipe, but my husband liked it-not sure if I'll make it again, not bad though.

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