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

Chicken Broccoli Fettuccine Recipe

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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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

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

Nutritional Facts

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

Directions

  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

Nutritional Facts

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

Reviews for Chicken Broccoli Fettuccine

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
Reviewed Apr. 20, 2010

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

MY REVIEW
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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