This comforting pasta dish combines tender chicken breasts with a unique, creamy scallion sauce. The sauce is made by blending boiled scallions with margarine and reserved cooking liquid, creating a smooth, mild flavor profile that coats the fettuccine beautifully. Topped with sautéed red bell peppers and fresh parsley, it offers a balance of textures and vibrant colors. It’s a quick, family-friendly meal perfect for busy weeknights, using simple pantry staples to deliver a satisfying, home-style Italian-inspired dinner.
Pasta With Italian Chicken & Scallions
Description
This comforting pasta dish combines tender chicken breasts with a unique, creamy scallion sauce. The sauce is made by blending boiled scallions with margarine and reserved cooking liquid, creating a smooth, mild flavor profile that coats the fettuccine beautifully. Topped with sautéed red bell peppers and fresh parsley, it offers a balance of textures and vibrant colors. It's a quick, family-friendly meal perfect for busy weeknights, using simple pantry staples to deliver a satisfying, home-style Italian-inspired dinner.Ingredients
Directions
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Cook fettuccine according to package directions until al dente. Drain and set aside.
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In a large skillet, combine chicken breasts, Italian dressing, and 1 cup of water. Cook over medium-high heat until chicken is cooked through and no longer pink.
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Remove chicken from the skillet and let it cool slightly. Cut into bite-sized pieces.
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In a medium saucepan, bring the remaining 1 cup of water to a boil. Add chopped scallions and the chicken bouillon cube.
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Cook scallions until soft, about 3 minutes. Drain, reserving the liquid.
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In a blender or food processor, puree the cooked scallions, margarine, and 1/2 cup of the reserved liquid until smooth. Season with freshly ground black pepper to taste.
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In a medium non-stick sauté pan, heat vegetable oil over medium-high heat. Add chopped red bell pepper and sauté until tender, about 3 to 4 minutes.
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Toss the cooked pasta with the scallion sauce in a large bowl or serving platter.
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Top the pasta with the sliced chicken and sautéed bell peppers. Toss lightly to combine.
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Garnish with chopped parsley and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 495.0kcal
- % Daily Value *
- Total Fat 10.8g17%
- Saturated Fat 3.0g15%
- Cholesterol 255.0mg85%
- Sodium 222.0mg10%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 93.0g186%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to restore moisture.
Substitutions: You can substitute regular butter for margarine in the sauce for a richer flavor. Use green or yellow bell peppers if red is unavailable.
Variations: Add a pinch of red pepper flakes to the chicken marinade for a bit of heat. For extra protein, mix in cooked peas or carrots with the bell peppers.
Tip: Ensure the scallion sauce is blended thoroughly for a smooth texture that coats the pasta evenly. If the sauce is too thick, add more reserved liquid one tablespoon at a time.
