FETTUCCINE WITH CHICKEN AND HERBED VEGETABLES

Fettuccine with Chicken and Herbed Vegetables image

Garden bounty gets the star treatment in this Italian medley.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 13

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Ingredients

12 oz uncooked fettuccine
1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1 1/2 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 small green bell pepper, cut into bite-size strips
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
3 small zucchini, cut in half lengthwise, sliced
3 large tomatoes, seeded, chopped (3 cups)
3 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh oregano leaves
1/2 cup shredded Parmesan cheese (2 oz)

Steps:

Cook fettuccine to desired doneness as directed on package. Drain; cover to keep warm.
Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Add onion; cook 2 to 3 minutes, stirring occasionally, until tender.
Stir in chicken, bell pepper, garlic, salt and pepper. Cook 5 to 6 minutes, stirring occasionally, until chicken is browned on outside and no longer pink in center. Stir in zucchini, tomatoes, basil and oregano. Cook 5 to 6 minutes, stirring occasionally, until zucchini is tender.
Place fettuccine on serving platter; spoon chicken mixture over top. Sprinkle with cheese. Serve with additional Parmesan cheese if desired.

Nutrition Facts : Calories 440, Carbohydrate 46 g, Cholesterol 120 mg, Fiber 4 g, Protein 37 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 5 g, TransFat 0 g