Broccoli Chicken Fettuccine
2015-08-10- Cuisine: American, Italian
- Course: Main course
- Skill Level: Easy
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- Servings: 4
- Prep Time: 5m
- Cook Time: 20m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
422 -
Total Fat
20 g -
Saturated Fat
5 g -
Cholesterol
65 mg -
Sodium
1290 mg -
Potassium
265 mg -
Carbohydrates
33 g -
Dietary Fiber
2 g -
Sugars
2 g -
Protein
25 g
Ingredients
- 4 ounces uncooked fettuccine
- 1/2 pound skinless boneless chicken breast, cut into 1 inch pieces
- 1 small onion, halved and sliced
- 4 garlic cloves, minced
- 2 tablespoons margarine
- 1 can cream of chicken soup, undiluted
- 1 cup chicken broth
- 1 1/2 cup frozen broccoli florets, thawed, or fresh broccoli
- 1 can (4 ounces) mushrooms, drained, or fresh mushrooms
- 1 teaspoon onion powder
- 1/2 teaspoon pepper
- 1/4 cup shredded Parmesan cheese
Method
Step 1
Cook fettuccine according to package directions.
Step 2
In a large skilled, saute chicken, onion and garlic in margarine until chicken is no longer pink. If using fresh mushrooms or broccoli add and cook for 3 minutes.
Step 3
Stir in soup, broth, broccoli, mushrooms, onion powder and pepper. Bring to a boil.
Step 4
Drain fettuccine. Add to chicken mixture. Reduce heat. Cover and simmer for 5 minutes. Sprinkle with Parmesan.
To make this a low carb recipe substitute heavy cream for the can of soup and serve over zucchini noodles