Spinach Fettuccine With Chicken and Broccoli |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe looks as good as it tastes! It started as a Weight Watchers recipe, but I made some modifications (don't worry - it's still healthy!). Even my 4-yr old liked it! This dish is beautiful, nutritious and filling... nice enough to serve to company! Since the chicken breasts were quite large, I had the meat counter cube them into bite-sized pieces so it would cook faster. This might look like a lot of work, but really it's not. I hope you'll give it a try! Ingredients:
1 bunch broccoli, cleaned and chopped |
6 ounces spinach fettuccine |
4 teaspoons olive oil |
4 ounces boneless skinless chicken breasts |
1/2 teaspoon salt |
1 teaspoon dried oregano |
1/4 teaspoon crushed red pepper flakes |
1 onion, thinly sliced and separated into rings |
4 garlic cloves, minced |
2 tablespoons grated parmesan cheese |
1/4 teaspoon fresh ground pepper |
1/4 cup chopped fresh basil (or 1/2 t. dried basil) |
Directions:
1. In a large pot of boiling water, cook the broccoli for 2 minutes. With a slotted spoon, transfer to a bowl. In the boiling water, cook the fettuccine according to package directions; drain.
2. Meanwhile, in a large nonstick skillet, heat 2 teaspoons of the oil. Add the chicken, salt, oregano, and red pepper and saute until cooked through, 4-5 minutes on each side. Transfer to a bowl.
3. In the skillet, heat the remaining 2 teaspoons of oil; saute the onion and garlic until tender, 3-4 minutes. Stir in the broccoli; cook, stirring frequently, until tender, 4-5 minutes.
4. Add the fettuccine and chicken back to the skillet, then sprinkle with the cheese, black pepper and basil.
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