Post by marlaoh on Feb 5, 2004 7:42:18 GMT -6
CHICKEN PASTA PRIMAVERA
8 oz. uncooked fettuccine
2 cups broccoli flowerets
1 med. carrot, thinly sliced
1 tsp. olive or vegetable oil
1 pound boneless, skinless chicken breast halves, cut into ½ inch strips
2/3 cups fat-free ranch dressing
¼ cup Parmesan cheese
¼ tsp. garlic powder
¼ tsp. dried basil leaves
Cook fettuccine as directed on package - except add broccoli and carrots 2 minutes before pasta is done; drain return to pan.
While pasta is cooking, heat oil in 10-inch nonstick skillet over medium-high heat.
Cook chicken in oil 2 to 3 minutes, stirring frequently, until chicken is no longer pink in center.
Add chicken and remaining ingredients to fettuccine and vegetables; toss until fettuccine is evenly coated with dressing.
Calories 445, fat8g;Cholesterol 110mg;sodium 600mg;Carbohydrate 60g (dietary Fiber 3g) Protein 36g
Serves 4
8 oz. uncooked fettuccine
2 cups broccoli flowerets
1 med. carrot, thinly sliced
1 tsp. olive or vegetable oil
1 pound boneless, skinless chicken breast halves, cut into ½ inch strips
2/3 cups fat-free ranch dressing
¼ cup Parmesan cheese
¼ tsp. garlic powder
¼ tsp. dried basil leaves
Cook fettuccine as directed on package - except add broccoli and carrots 2 minutes before pasta is done; drain return to pan.
While pasta is cooking, heat oil in 10-inch nonstick skillet over medium-high heat.
Cook chicken in oil 2 to 3 minutes, stirring frequently, until chicken is no longer pink in center.
Add chicken and remaining ingredients to fettuccine and vegetables; toss until fettuccine is evenly coated with dressing.
Calories 445, fat8g;Cholesterol 110mg;sodium 600mg;Carbohydrate 60g (dietary Fiber 3g) Protein 36g
Serves 4