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Fettuccine with Chicken and Herbed Vegetables
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Prep Time:
30 minutes
Total Time:
30 minutes
Fresh garden vegetables shine in this vibrant Italian dish.
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)
Instructions:
  • Cook fettuccine according to package instructions until perfectly al dente. Drain and cover to stay warm.
  • Heat oil in a 12-inch nonstick skillet over medium-high heat. Cook onion for 2 to 3 minutes, stirring occasionally, until tender.
  • Combine chicken, bell pepper, garlic, salt, and pepper in the pot. Sauté for 5-6 minutes until chicken is cooked through. Add zucchini, tomatoes, basil, and oregano. Continue cooking for another 5-6 minutes until zucchini is tender.
  • Lay fettuccine on a serving platter and generously top with the flavorful chicken mixture. Finish with a sprinkle of cheese and offer extra Parmesan at the table for those who crave more.

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