Chicken and Vegetable Fettuccine

Rosemary Garlic BreadLook for zucchini and yellow summer squash with skins that are free of soft spots, nicks, and shriveling. Smaller, less mature squash have fewer seeds and a more delicate flavor than the large ones, which can become woody and bitter.

You Will Need:
8 ounces dried whole what or spinach fettuccine
2 Cups zucchini and/or yellow squash, halved lengthwise and sliced
2 Cups broccoli florets
¼ Cup snipped dried tomatoes (not oil pack)
2 Cups fresh baby spinach
3 Tablespoons snipped fresh basil
¼ teaspoon salt
¼ teaspoon freshly cracked black pepper
¾ Cup finely shredded Parmesan, Romano, or Asiago cheese (3 oz)
¼ Cup fat free milk
1 Tablespoon olive oil
12 oz. Chicken breast tenderloins
2 cloves garlic, minced
Additional shredded cheese from above

Instructions:
In a Dutch oven cook pasta according to package directions, except do not use salt
Add zucchini and/or yellow squash, broccoli, and dried tomatoes for the last 2 minutes of cooking; drain.
Return pasta mixture to hot Dutch oven.
Add spinach, basil, salt, and pepper to pasta; toss gently.
Add ¾ Parmesan cheese and milk; toss to coat.

Meanwhile, in a large skillet heat oil over medium heat.
Add chicken and garlic.
Cook for 3 to 5 minutes or until chicken is no longer pink, stirring occasionally.
Add cooked chicken to pasta mixture; toss gently.
Divide among six serving plates.
If desired, garnish with additional Parmesan cheese.

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