Chicken Broccoli Fettuccine Recipe

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Chicken Broccoli Fettuccine Recipe
Chicken Broccoli Fettuccine Recipe photo by Taste of Home
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Chicken Broccoli Fettuccine Recipe

Read Reviews
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“My family loves pasta, but often the sauces are loaded with calories, so I came up with this. The soup, milk and cheese are much lighter, yet taste just as rich. I make it often on busy days and it's always a hit.” Debbie Maier - Lynden, Washington
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 6 ounces uncooked fettuccine
  • 3 cups fresh broccoli florets
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium onion, chopped
  • 1 cup sliced fresh mushrooms
  • 2 teaspoons olive oil
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 2/3 cup fat-free milk
  • 1/4 cup shredded Parmesan cheese

Directions

In a Dutch oven, cook fettuccine according to package directions, adding the broccoli during the last 5 minutes of cooking.
Meanwhile, sprinkle chicken with salt and pepper. In a large nonstick skillet, saute the chicken, onion and mushrooms in oil until chicken is no longer pink. Remove from the heat; set aside.
Drain fettuccine; stir in the soup, milk and reserved chicken mixture. Cook and stir over low heat until heated through. Sprinkle with cheese. Yield: 4 servings.
Originally published as Chicken Broccoli Fettuccine in Healthy Cooking June/July 2008, p26

Nutritional Facts

1-1/4 cups: 398 calories, 9g fat (3g saturated fat), 74mg cholesterol, 637mg sodium, 44g carbohydrate (8g sugars, 4g fiber), 35g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 2 vegetable, 1 fat.

  • 6 ounces uncooked fettuccine
  • 3 cups fresh broccoli florets
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium onion, chopped
  • 1 cup sliced fresh mushrooms
  • 2 teaspoons olive oil
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 2/3 cup fat-free milk
  • 1/4 cup shredded Parmesan cheese
  1. In a Dutch oven, cook fettuccine according to package directions, adding the broccoli during the last 5 minutes of cooking.
  2. Meanwhile, sprinkle chicken with salt and pepper. In a large nonstick skillet, saute the chicken, onion and mushrooms in oil until chicken is no longer pink. Remove from the heat; set aside.
  3. Drain fettuccine; stir in the soup, milk and reserved chicken mixture. Cook and stir over low heat until heated through. Sprinkle with cheese. Yield: 4 servings.
Originally published as Chicken Broccoli Fettuccine in Healthy Cooking June/July 2008, p26

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Reviews forChicken Broccoli Fettuccine

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Pattie623 User ID: 5948580 87117
Reviewed Jul. 27, 2011

"This was quick and easy. My husband liked it. I left the mushrooms out and added parmesan cheese to the pan and mixed it. Then topped it with more parmesan cheese."

MY REVIEW
cynthiaelliott User ID: 1867504 91528
Reviewed Apr. 20, 2010

"This was a very simple recipe to make. My family enjoyed it and we would reccommend it again."

MY REVIEW
Joscy User ID: 2694585 91526
Reviewed Jun. 29, 2009

"I had pleasure of making this dish Sunday. Both my husband and I enjyed it very much. Thank you for sharing your recipe, Debbie.

Sincerely,"

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