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Cook'n with Betty Crocker 
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Easy Chicken-Pasta Primavera |
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Serves: 2 Print this RecipePrep: 10 min Cook: 10 min If you like ranch dressing in salad, you'll love how it becomes a delicious and super easy creamy sauce for pasta. 4 ounces uncooked fettuccini pasta 1 cup broccoli flowerets 1/2 cup 1/4 inch strips carrots 1 teaspoon olive or vegetable oil 2 boneless skinless chicken breast halves (about 1/2 pound), cut into 1/2 inch strips 1 clove garlic, finely chopped 1/3 cup ranch salad dressing 2 tablespoons grated Parmesan cheese 1 teaspoon shredded fresh basil or 1/8 teaspoon dried basil 1. Cook fettuccine as directed on package adding broccoli and carrot 1 minute before pasta is done. 2. While fettuccine is cooking, heat oil in 10-inch nonstick skillet over medium-high heat until hot. Sauté chicken and garlic in oil 2 to 3 minutes until chicken is no longer pink in center; remove from heat. Stir in dressing, cheese and basil. 3. Drain fettuccine and vegetables. Toss fettuccine and vegetables with chicken mixture. 1 Serving: Calories 580 (Calories from Fat 260); Fat 29g (Saturated 5g); Cholesterol 140mg; Sodium 610mg; Carbohydrate 45g (Dietary Fiber 4g); Protein 39g % Daily Value: Vitamin A 100%; Vitamin C 36%; Calcium 20%; Iron 22% Diet Exchanges: 2 Starch, 4 Lean Meat, 3 Vegetable, 3 Fat From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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