Save on Pinterest

Pepper ‘n’ Chicken Fettuccine

Total Time

Prep: 20 min. Cook: 15 min.

Makes

5 servings

“My husband, Jim, discovered this healthful recipe, and it’s become a favorite main dish,” says Nancy High in Raleigh, North Carolina. “He’s apt to sneak a hot pepper into the skillet since he believes that hotter is always better!”
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

  • 6 ounces uncooked fettuccine
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 2 tablespoons olive oil, divided
  • 2-1/2 teaspoons salt-free herb seasoning blend, divided
  • 1 large sweet red pepper, julienned
  • 1 large sweet yellow pepper, julienned
  • 1 small green pepper, julienned
  • 1 small onion, halved and sliced
  • 1 cup sliced fresh mushrooms
  • 1/2 cup reduced-sodium chicken broth
  • 1 tablespoon shredded Parmesan cheese

Directions

  1. Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute chicken in 1 tablespoon oil until no longer pink. Sprinkle with 1 teaspoon seasoning blend; cook 30 seconds longer. Remove and keep warm.
  2. In the same skillet, saute the peppers and onion in remaining oil for 3 minutes. Add mushrooms; cook 2 minutes longer or until vegetables are crisp-tender. Stir in broth and remaining seasoning blend.
  3. Return chicken to pan; heat through. Drain fettuccine; toss with chicken mixture. Sprinkle with Parmesan cheese.

Nutrition Facts

1-1/4 cups: 300 calories, 9g fat (2g saturated fat), 51mg cholesterol, 136mg sodium, 31g carbohydrate (4g sugars, 3g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.

Recommended Video