Back to Pepper 'n' Chicken Fettuccine

Print Options

 
 
 

Card Sizes

 
 
 
 Print

Pepper 'n' Chicken Fettuccine Recipe

“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!”
TOTAL TIME: Prep: 20 min. Cook: 15 min. YIELD:5 servings

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

  • 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.

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.

Reviews for Pepper 'n' Chicken Fettuccine

Sort By :

Average Rating
MY REVIEW
keverwann
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."

Loading Image