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Broccoli Chicken Fettuccine

 Broccoli Chicken Fettuccine
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
2 ServingsPrep/Total Time: 25 min.


  • 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


  • 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,

2 of 2

Broccoli Chicken Fettuccine (continued)

Nutritional Facts: 60 g carbohydrate, 7 g fiber, 43 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.