Pasta With Italian Chicken & Scallions

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.

Cooking Method: Boiling, Sautéing

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 495.0

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

12 ounce Fettuccine, uncooked
12 ounce Boneless chicken breasts
2 cup Italian salad dressing (non-fat)
2 cup Water, divided
2 bunch Scallions or spring onions, chopped
1 cube Chicken bouillon cube
2 teaspoon Margarine
Freshly ground black pepper
1 teaspoon Vegetable oil
1 medium Red bell pepper, seeds and ribs removed, chopped
Chopped parsley, for garnish

Directions

1
Cook fettuccine according to package directions until al dente. Drain and set aside.
2
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.
3
Remove chicken from the skillet and let it cool slightly. Cut into bite-sized pieces.
4
In a medium saucepan, bring the remaining 1 cup of water to a boil. Add chopped scallions and the chicken bouillon cube.
5
Cook scallions until soft, about 3 minutes. Drain, reserving the liquid.
6
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.
7
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.
8
Toss the cooked pasta with the scallion sauce in a large bowl or serving platter.
9
Top the pasta with the sliced chicken and sautéed bell peppers. Toss lightly to combine.
10
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.

Keywords: pasta, chicken, italian, fettuccine, scallions, bell pepper, cream sauce, weeknight dinner, easy recipe, family meal, quick dinner, comfort food, blended sauce, protein packed, vegetables, main dish, homemade, savory, simple, delicious

Read it online: https://www.chefs-mate.com/recipe/pasta-with-italian-chicken-scallions/