Chicken & Vegetable Fettuccine
Recipe: #20741
August 29, 2015
Categories: Snacks, Fettuccine, Mushrooms, Italian, Vegetarian, Kosher Dairy, Vegetarian Dinner, Italian Dinner, more
"Very easy to make and very nice for a quick and easy dinner. I have also been known to add some leftover chicken pieces to this recipe, which made for a really wonderful meal. I have added the optional chicken pieces to the recipe, but my original recipe does not have state using any, so it is only an option for you."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (384.7 g)
- Calories 547.1
- Total Fat - 11 g
- Saturated Fat - 3.2 g
- Cholesterol - 261.9 mg
- Sodium - 97 mg
- Total Carbohydrate - 86.1 g
- Dietary Fiber - 13.1 g
- Sugars - 3.6 g
- Protein - 28.7 g
- Calcium - 57.7 mg
- Iron - 4.6 mg
- Vitamin C - 27.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Cook pasta in a large saucepan of boiling water, following the packet directions, until just tender (al dente).
Step 2
Heat the oil, add the zucchini, mushrooms and spring onions in large pan.
Step 3
Cook vegetables for 5 minutes, or until heated through.
Step 4
Pour in soup, cream and 1/4 cup water.
Step 5
Add cooked chicken pieces if using
Step 6
Cook for 2 minutes, or until heated through.
Step 7
Stir in the tomatoes and parsley.
Step 8
Toss through cooked pasta and top with parmesan if desired.
Step 9
Serve immediately.
Tips
No special items needed.
0 Reviews
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