FETTUCCINE WITH CHICKEN-PEPPER SAUCE
Category: Pasta, Chicken, Low-cal
Yield: 4 servings
8 oz Spinach fettuccine -strips
Non stick spray coating 10 3/4 oz Can sodium reduced,condensed
1 1/2 c Broccoli flowerets -cream of chicken or celery
1 Sweet red or green pepper -soup
1 md Onion, chopped 1 ts Dried basil, crushed
1 tb Cooking oil 1/2 c Shredded reduced-fat cheddar
3/4 lb Skinless, boneless chicken -or Swiss cheese
-breast halves, cut into
Cook pasta according to package directions; drain well. Keep warm.
Spray a cold large skillet with non-stick coating. Preheat skillet over
medium heat. Stir-fry broccoli, pepper squares, and onion for 3 to 4
minutes; remove from the skillet. Add oil to the skillet. Add oil to the
skillet. Add the chicken strips; stir-fry for 3 to 4 minutes or till no
Add the condensed soup, basil, and 1/2 cup water to the skillet;mix
thoroughly. Stir in vegetable mixture. Bring to boiling;reduce heat. Add
cheese; cook and stir till cheese is almost melted. Serve over hot pasta.
Makes 4 servings.
472 cal/serving(28% from fat)15 g fat, 61 mg cholesterol, 639 mg sodium
Source: Eating Right, Living Well, Better Homes & Gardens Mag. 1992
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