Chicken & Vegetable Fettuccine
Created by Tisme on August 29, 2015
- Servings: 4
- Prep Time: 10m
- Cook Time: 15m
- Recipe #20741
Ingredients
- 400 grams dry fettuccine pasta
- 1 tablespoon olive oil
- 1 zucchini, sliced
- 200 grams button mushrooms (halved)
- 2 spring onions, finely sliced
- 420 grams cream of chicken soup
- 1/4 cup light cream
- 1/4 cup water
- 200 grams cherry tomatoes, halved
- 1/2 cup fresh parsley, chopped
- Parmesan cheese, to serve
- Leftover cooked chicken pieces (optional)
How to Make
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Step 1: Cook pasta in a large saucepan of boiling water, following the packet directions, until just tender (al dente).
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Step 2: Heat the oil, add the zucchini, mushrooms and spring onions in large pan.
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Step 3: Cook vegetables for 5 minutes, or until heated through.
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Step 4: Pour in soup, cream and 1/4 cup water.
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Step 5: Add cooked chicken pieces if using
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Step 6: Cook for 2 minutes, or until heated through.
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Step 7: Stir in the tomatoes and parsley.
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Step 8: Toss through cooked pasta and top with parmesan if desired.
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Step 9: Serve immediately.
Nutritional Facts
- 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