Chickenvegetablefettuccine Recipes

FETTUCCINE WITH CHICKEN AND HERBED VEGETABLES

Steps:

• Cook fettuccine to desired doneness as directed on package. Drain; cover to keep warm.
• Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Add onion; cook 2 to 3 minutes, stirring occasionally, until tender.
• Stir in chicken, bell pepper, garlic, salt and pepper. Cook 5 to 6 minutes, stirring occasionally, until chicken is browned on outside and no longer pink in center. Stir in zucchini, tomatoes, basil and oregano. Cook 5 to 6 minutes, stirring occasionally, until zucchini is tender.
• Place fettuccine on serving platter; spoon chicken mixture over top. Sprinkle with cheese. Serve with additional Parmesan cheese if desired.

CHICKEN & VEGETABLE FETTUCCINE

Steps:

• Cook pasta in a large saucepan of boiling water, following the packet directions, until just tender (al dente).
• Heat the oil, add the zucchini, mushrooms and spring onions.
• Cook vegetables for 5 minutes, or until heated through.
• Pour in soup, cream and 1/4 cup water.
• Cook for 2 minutes, or until heated through.
• Stir in the tomatoes and parsley.
• Toss through cooked pasta and top with parmesan if desired.
• Serve immediately.

CHICKEN FETTUCCINE ALFREDO WITH VEGGIES

Steps:

• Fill a Dutch oven two-thirds full with water; bring to a boil. Add fettuccine and vegetables; return to a boil. Cook on high for 2-3 minutes or until tender; drain. Stir in chicken and Alfredo sauce; heat through. Sprinkle with cheese.