Broccoli Chicken Fettuccine
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 2 servings.
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
Ingredients
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4 ounces uncooked fettuccine
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1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
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1 small onion, halved and sliced
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2 tablespoons butter
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4 garlic cloves, minced
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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1 cup chicken broth
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1-1/2 cups frozen broccoli florets, thawed
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1 can (4 ounces) mushroom stems and pieces, drained
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1 teaspoon onion powder
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1/2 teaspoon pepper
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1/4 cup shredded Parmesan cheese
Directions
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1.
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.
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2.
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.
Nutrition Facts
1-1/2 cups: 657 calories, 27g fat (12g saturated fat), 113mg cholesterol, 2200mg sodium, 60g carbohydrate (7g sugars, 7g fiber), 43g protein.
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