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Chicken Broccoli Fettuccine Recipe

Chicken Broccoli Fettuccine Recipe

“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. YIELD: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

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.

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

Sort By :
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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