20 Minute Chicken Fettuccine |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is fettuccine in a snap and it tastes great too. I make this a lot in my house. If you can’t find sweet pepper fettuccine, you can use regular fettuccine or spinach fettuccine—whatever kind you like. Ingredients:
1 (9 ounce) package refrigerated red sweet pepper fettuccine or 1 (9 ounce) package linguine |
1 3/4 ounces sun-dried tomatoes packed in oil, strips or pieces |
1 large zucchini, halved length wise and sliced (about 2 cups) or 1 large yellow squash, halved lengthwise and sliced (about 2 cups) |
1/2 lb boneless skinless chicken breast, strips for stir frying |
1/2 cup finely shredded parmesan cheese or 1/2 cup romano cheese or 1/2 cup asiago cheese |
fresh ground black pepper |
Directions:
1. Use the kitchen scissors to cut pasta in half. Cook in lightly salted boiling water according to the package directions. Drain; return pasta to hot pan.
2. Meanwhile, drain tomato strips reserving 2 tablespoons oil from jar; set aside.
3. In large skillet, heat 1 tablespoon of the reserved oil over medium-high heat. Add zucchini; cook and stir for 2 to 3 minutes or until crisp tender. Remove from skillet.
4. Add remaining reserved oil. Add chicken and cook for 2 to 3 minutes or until no longer pink. Add the chicken, zucchini, tomato, and cheese to the cooked pasta. Toss gently to combine.
5. Season with pepper to taste.
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