Email to Amy       

Recipe Categories: amyrose's HOME PAGEAppetizers Bars Beverages Beverages_Adult Biscuits Breads Breakfast Burgers Cakes Candy Casseroles Casseroles_Chicken Chicken Chowders Christmas Cookies Copycats Crockpot Custards Desserts Dips Dressings Fondue Frostings Fruit Fudge Gluten_Free Gravy Grilling Holidays Homemade Ice_Cream Lowfat Marinades Meatballs Meatloaf Meats Mexican Microwave Milkshakes Muffins Pasta Pie Pizza Popcorn Pork Potatoes Poultry Pudding Punch Quesadillas Rice Rolls Salads Salads_Sweet Salsa Sandwiches Sauces Seafood Sherbet Sliders Smoothies Snacks Soups Spreads Vegetables

Fast Chicken Fettuccine




Source of Recipe


bhg.com


List of Ingredients




8 ounces fettuccine

¼ 7 ounce jar oil-packed, dried tomato strips or pieces

1 large zucchini or yellow summer squash, halved lengthwise and sliced (about 2 cups)

8 ounces chicken breast meat, cut in cubes

½ cup finely shredded Parmesan, Romano, or Asiago cheese (2 ounces)

Black pepper, freshly ground



Recipe



Step 1
Cook in lightly salted boiling water according to package directions; drain. Return pasta to hot pan.


Step 2
Meanwhile, drain tomato strips, reserving 2 tablespoons oil from jar; set aside. In a large skillet, heat 1 tablespoon reserved oil over medium-high heat. Add zucchini; cook and stir 2 to 3 minutes or until crisp-tender. Remove from skillet. Add remaining reserved oil to skillet. Add chicken; cook and stir 2 to 3 minutes or until no longer pink. Gently toss zucchini, chicken, and tomato with cooked pasta. Sprinkle each serving with cheese and season to taste with pepper. Makes 4 servings