Colorful Chicken Fettuccine Recipe

4.5 1 6
Colorful Chicken Fettuccine Recipe
Colorful Chicken Fettuccine Recipe photo by Taste of Home
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Colorful Chicken Fettuccine Recipe

Read Reviews
4.5 1 6
Publisher Photo
"This sure-fire entree is a delicious option if you ever find yourself in a time crunch. I like to prepare and freeze fresh veggies ahead of time for use in recipes like this one. Then, the rest is as easy as 1-2-3!" says Ginger Kelly, Cranberry Township, Pennsylvania.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 10 ounces uncooked fettuccine
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1 tablespoon canola oil
  • 1 cup julienned carrots
  • 1 medium sweet red pepper, julienned
  • 1 medium green pepper, julienned
  • 2 cups fresh broccoli florets
  • 4 teaspoons cornstarch
  • 1 can (14-1/2 ounces) chicken broth
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 2 tablespoons sour cream
  • 1/2 cup shredded Parmesan cheese

Directions

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute chicken in oil until no longer pink. Remove and keep warm. In the same pan, saute carrots for 1 minute. Add peppers and broccoli; saute 3-4 minutes longer or until vegetables are crisp-tender.
In a small bowl, combine the cornstarch, broth, lemon juice, salt and thyme until blended; stir into vegetables. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Stir in sour cream.
Drain fettuccine; place in a large bowl. Add the chicken, vegetable mixture and cheese; toss to coat. Yield: 6 servings.
Originally published as Colorful Chicken Fettuccine in Taste of Home August/September 2006, p41

Nutritional Facts

1 cup: 340 calories, 8g fat (3g saturated fat), 50mg cholesterol, 650mg sodium, 41g carbohydrate (5g sugars, 4g fiber), 26g protein. Diabetic Exchanges: 3 very lean meat, 2 starch, 2 vegetable, 1 fat.

  • 10 ounces uncooked fettuccine
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1 tablespoon canola oil
  • 1 cup julienned carrots
  • 1 medium sweet red pepper, julienned
  • 1 medium green pepper, julienned
  • 2 cups fresh broccoli florets
  • 4 teaspoons cornstarch
  • 1 can (14-1/2 ounces) chicken broth
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 2 tablespoons sour cream
  • 1/2 cup shredded Parmesan cheese
  1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute chicken in oil until no longer pink. Remove and keep warm. In the same pan, saute carrots for 1 minute. Add peppers and broccoli; saute 3-4 minutes longer or until vegetables are crisp-tender.
  2. In a small bowl, combine the cornstarch, broth, lemon juice, salt and thyme until blended; stir into vegetables. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Stir in sour cream.
  3. Drain fettuccine; place in a large bowl. Add the chicken, vegetable mixture and cheese; toss to coat. Yield: 6 servings.
Originally published as Colorful Chicken Fettuccine in Taste of Home August/September 2006, p41

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karen1965B User ID: 3830242 89723
Reviewed Oct. 27, 2009

"This was great. I felt that I was eating very healthy and my whole family enjoyed it. I would definitely make it again."

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