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Quick Fettuccine with Chicken and Veggies
A fast and satisfying pasta dinner comes together in minutes using fresh vegetables and tender chicken breast. Refrigerated fettuccine and fresh broccoli florets cook in the same pot to save time and cleanup. Zesty Italian dressing acts as a shortcut marinade and sauce, bringing bright acidity to the savory chicken and sweet roasted red peppers. It is an ideal weeknight meal when you need something hearty but do not want to spend hours in the kitchen.
Ingredients
- 1 package (9 oz) refrigerated fettuccine
- 2 cups fresh small broccoli florets
- ½ cup Italian dressing (for homemade dressing, see page 475 )
- 1 lb uncooked chicken breast strips for stir-fry*
- 1 medium red onion, cut into thin wedges
- ¼ teaspoon garlic-pepper blend**
- ½ cup sliced drained roasted red bell peppers (from 7-oz jar)
Instructions
- 1Boil the fettuccine and broccoli in the same pot according to the pasta package instructions. Drain the water and toss the mixture with two tablespoons of the Italian dressing, then cover the pot to keep everything warm.
- 2Warm another two tablespoons of the Italian dressing in a large nonstick skillet over medium-high heat.
- 3Add the chicken strips, sliced red onion, and garlic-pepper blend to the skillet. Cook for four to six minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside.
- 4Mix the roasted red peppers and the remaining quarter cup of Italian dressing into the skillet. Cook for another two to three minutes until heated through. Plate the chicken mixture over the warm pasta and broccoli.
- 5Serve the fettuccine with chicken and vegetables immediately, offering extra grated cheese on the side if desired.