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30-Minute Chicken and Broccoli Fettuccine
The secret to this lightning-fast pasta is cooking the fresh broccoli right in the same pot as the fettuccine. Zesty Italian dressing pulls double duty here, acting as both a quick cooking liquid for the tender chicken strips and a bright, tangy sauce that coats every noodle. Sweet roasted red peppers and crisp red onions round out the flavors for a hearty, satisfying bowl. It's a clever, low-effort dinner that doesn't skimp on taste.
Equipment
- Stovetop
- Saucepan
- Skillet
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 well, then toss the mixture with 2 tablespoons of the Italian dressing. Cover the pot to keep everything warm.
- 2Warm another 2 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. Spread the chicken out in an even layer so it sears rather than steams. Cook for 4 to 6 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside.
- 4Stir the roasted red peppers and the remaining 1/4 cup of Italian dressing into the skillet. Cook for another 2 to 3 minutes until heated through. Spoon the chicken mixture over the warm pasta and broccoli, topping with grated cheese if you'd like.
Notes
- Ingredient tip: Use a standard vinaigrette-style Italian dressing, not a creamy version, so the sauce stays light and tangy.
- Prep: If you can't find pre-cut chicken strips, slice whole boneless, skinless chicken breasts crosswise into 1/4-inch strips.
- Swap: Mix equal parts garlic powder and coarse black pepper to use in place of the store-bought garlic-pepper blend.
Recipe Details
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