Colorful Chicken Fettuccine Recipe

Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 340
  • Fat:
  • 8 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 50 mg
  • Sodium:
  • 650 mg
  • Carbohydrate:
  • 41 g
  • Fiber:
  • 4 g
  • Protein:
  • 26 g


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Colorful Chicken Fettuccine

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"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.

SERVINGS: 4-6

CATEGORY: Main Dish

METHOD: Stovetop - One-Dish

TIME: Prep/Total Time: 30 min.

Ingredients:

  • 10 ounces uncooked fettuccine
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1 tablespoon vegetable 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: 4-6 servings.


  • Re: Colorful Chicken Fettuccine

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

    badkitty
  • Re: Colorful Chicken Fettuccine

    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.

    badkitty
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