Pepper 'n' Chicken Fettuccine |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
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âMy husband, Jim, discovered this healthful recipe, and itâs become a favorite main dish,â says Nancy High in Raleigh, North Carolina. âHeâs apt to sneak a hot pepper into the skillet since he believes that hotter is always better!â 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.
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