Fettuccine With Chicken-Pepper Sauce

This comforting weeknight dinner features tender chicken strips and crisp-tender broccoli and peppers coated in a rich, creamy sauce. The use of condensed soup and reduced-fat cheese creates a luxurious texture without excessive heaviness. Bright green spinach fettuccine adds a pop of color and a subtle earthy flavor that complements the savory basil and cheddar notes perfectly. It&# 226;ÂÂs a satisfying, home-style meal that comes together in under 40 minutes, making it ideal for busy evenings when you want something hearty yet simple to prepare.

Cooking Method: Boiling, Stir Frying

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 46.0

Dietary: Low-cal

Description

This comforting weeknight dinner features tender chicken strips and crisp-tender broccoli and peppers coated in a rich, creamy sauce. The use of condensed soup and reduced-fat cheese creates a luxurious texture without excessive heaviness. Bright green spinach fettuccine adds a pop of color and a subtle earthy flavor that complements the savory basil and cheddar notes perfectly. It&# 226;ÂÂs a satisfying, home-style meal that comes together in under 40 minutes, making it ideal for busy evenings when you want something hearty yet simple to prepare.

Ingredients

8 ounce Spinach fettuccine
1.5 cup Broccoli florets
1 large Sweet red or green pepper, cut into squares
1 medium Onion, chopped
1 tablespoon Cooking oil
0.75 pound Skinless, boneless chicken breast halves, cut into strips
1 10.75 oz can Sodium-reduced, condensed cream of chicken or celery soup
1 teaspoon Dried basil, crushed
0.5 cup Shredded reduced-fat cheddar or Swiss cheese
0.5 cup Water

Directions

1
Cook spinach fettuccine according to package directions; drain well and keep warm.
2
Spray a large skillet with non-stick cooking spray and preheat over medium heat.
3
Add broccoli, pepper squares, and onion to the skillet; stir-fry for 3 to 4 minutes until tender-crisp. Remove vegetables from the skillet and set aside.
4
Add cooking oil to the skillet. Add chicken strips and stir-fry for 3 to 4 minutes or until no longer pink.
5
Stir in the condensed soup, dried basil, and water; mix thoroughly with the chicken.
6
Return the vegetable mixture to the skillet. Bring to a boil, then reduce heat to low.
7
Stir in the shredded cheese and cook until almost melted and sauce is smooth.
8
Serve the chicken and vegetable sauce over the hot pasta.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 46.0kcal

% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 158.0mg7%
Total Carbohydrate 7.2g3%
Dietary Fiber 4.4g18%
Sugars 0.8g
Protein 5.8g12%

* 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

The original recipe tags included "Vegan", but this recipe contains chicken, cheese, and soup which are not vegan. This tag has been removed for accuracy.

For a lighter version, use a fat-free condensed soup and skip the oil, using the non-stick spray for the chicken as well.

You can substitute fresh basil for dried; use about 1 tablespoon of chopped fresh basil instead of 1 teaspoon dried.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water if the sauce thickens too much.

Keywords: chicken, fettuccine, spinach pasta, cream sauce, broccoli, peppers, weeknight dinner, easy chicken, comfort food, italian american, cheese sauce, quick meal, family friendly, low fat, basil, stir fry

Read it online: https://www.chefs-mate.com/recipe/fettuccine-with-chicken-pepper-sauce-2/