Pepper 'n' Chicken Fettuccine Recipe

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Pepper 'n' Chicken Fettuccine Recipe

Read Reviews
4 1 1
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“My husband, Jim, discovered this healthful recipe, and it’s become a favorite main dish,” says Nancy High in Raleigh, North Carolina. “He’s apt to sneak a hot pepper into the skillet since he believes that hotter is always better!”
MAKES:
5 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

Ingredients

  • 6 ounces uncooked fettuccine
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 2 tablespoons olive oil, divided
  • 2-1/2 teaspoons salt-free herb seasoning blend, divided
  • 1 large sweet red pepper, julienned
  • 1 large sweet yellow pepper, julienned
  • 1 small green pepper, julienned
  • 1 small onion, halved and sliced
  • 1 cup sliced fresh mushrooms
  • 1/2 cup reduced-sodium chicken broth
  • 1 tablespoon shredded Parmesan cheese

Directions

Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute chicken in 1 tablespoon oil until no longer pink. Sprinkle with 1 teaspoon seasoning blend; cook 30 seconds longer. Remove and keep warm.
In the same skillet, saute the peppers and onion in remaining oil for 3 minutes. Add mushrooms; cook 2 minutes longer or until vegetables are crisp-tender. Stir in broth and remaining seasoning blend.
Return chicken to pan; heat through. Drain fettuccine; toss with chicken mixture. Sprinkle with Parmesan cheese. Yield: 5 servings.
Originally published as Pepper 'n' Chicken Fettuccine in Light & Tasty August/September 2007, p47

Nutritional Facts

1-1/4 cups: 300 calories, 9g fat (2g saturated fat), 51mg cholesterol, 136mg sodium, 31g carbohydrate (4g sugars, 3g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.

  • 6 ounces uncooked fettuccine
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 2 tablespoons olive oil, divided
  • 2-1/2 teaspoons salt-free herb seasoning blend, divided
  • 1 large sweet red pepper, julienned
  • 1 large sweet yellow pepper, julienned
  • 1 small green pepper, julienned
  • 1 small onion, halved and sliced
  • 1 cup sliced fresh mushrooms
  • 1/2 cup reduced-sodium chicken broth
  • 1 tablespoon shredded Parmesan cheese
  1. Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute chicken in 1 tablespoon oil until no longer pink. Sprinkle with 1 teaspoon seasoning blend; cook 30 seconds longer. Remove and keep warm.
  2. In the same skillet, saute the peppers and onion in remaining oil for 3 minutes. Add mushrooms; cook 2 minutes longer or until vegetables are crisp-tender. Stir in broth and remaining seasoning blend.
  3. Return chicken to pan; heat through. Drain fettuccine; toss with chicken mixture. Sprinkle with Parmesan cheese. Yield: 5 servings.
Originally published as Pepper 'n' Chicken Fettuccine in Light & Tasty August/September 2007, p47

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Reviews forPepper 'n' Chicken Fettuccine

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keverwann User ID: 1807985 150165
Reviewed Oct. 8, 2008

"The pasta to "stuff" ratio is very small, thus, double the pasta and it will be better. The taste was good, but I wouldn't pay full-price for all the peppers."

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