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    Fast Chicken Fettuccine


    Source of Recipe


    bhg.com

    List of Ingredients




    8 ounces fettuccine

    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

    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

 

 

 


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