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Skinny Rosemary-Maple Chicken Fettuccine
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Prep Time:
10 minutes
Total Time:
30 minutes
Healthy and flavorful chicken dish with reduced fat and sodium. Balanced savory and sweet flavors, ready in just 30 minutes. A must-try!
Ingredients:
  • 10 ounces dried fettuccine
  • 5 skinless, boneless chicken breast halves (about 1 1/2 pounds total)
  • 1 tablespoon olive oil
  • 2 medium red, green, and/or yellow sweet peppers, seeded and cut into bite-size strips
  • 1 medium onion, sliced
  • 3/4 cup reduced-sodium chicken broth
  • 1 tablespoon cornstarch
  • 1 teaspoon snipped fresh rosemary
  • 1/8 teaspoon black pepper
  • 1/4 cup maple syrup
Instructions:
  • Prepare the pasta as directed on the package, then drain it. Set aside to keep warm.
  • Season chicken generously with salt and 1/4 teaspoon black pepper. Cook in a large skillet with hot oil over medium heat for 10 to 12 minutes, until the internal temperature reaches 170°F when tested with an instant-read thermometer. Turn the chicken once during cooking. Transfer the chicken to a plate and keep warm.
  • Turn up the heat to medium-high. Toss in the vegetables into the skillet and sauté for 6 to 8 minutes until they are perfectly crisp-tender.
  • Combine chicken broth, cornstarch, rosemary, and 1/8 teaspoon black pepper in a small bowl. Transfer mixture to skillet and cook until thickened and bubbly, about 1 minute. Lastly, stir in maple syrup.
  • Plate the steaming pasta on individual dinner plates or in shallow bowls and layer with the savory chicken. Drizzle the flavorful vegetables and sauce generously over the chicken.

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