Serves: 2
Total Calories: 577

4 ounces uncooked fettuccini pasta
1 cup broccoli flowerets
1/2 cup 1/4 inch strips carrot
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.

Nutritional Facts:

Serves: 2
Total Calories: 577
Calories from Fat: 263

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