Recipe by Lori Ann D
This recipe looks as good as it tastes! It started as a Weight Watchers recipe, but I made some modifications (don't worry - it's still healthy!). Even my 4-yr old liked it! This dish is beautiful, nutritious and filling... nice enough to serve to company! Since the chicken breasts were quite large, I had the meat counter cube them into bite-sized pieces so it would cook faster. This might look like a lot of work, but really it's not. I hope you'll give it a try!
Top Review by Claudia Dawn
Good, but a little dry. Definitely lower in fat than my standard chicken/broccoli fettuccine with alfredo sauce! I'll have to do some experimenting to come up with a chicken broth based sauce to reduce the dryness of the dish.
- 1 bunch broccoli, cleaned and chopped
- 6 ounces spinach fettuccine
- 4 teaspoons olive oil
- 4 ounces boneless skinless chicken breasts
- 1⁄2 teaspoon salt
- 1 teaspoon dried oregano
- 1⁄4 teaspoon crushed red pepper flakes
- 1 onion, thinly sliced and separated into rings
- 4 garlic cloves, minced
- 2 tablespoons grated parmesan cheese
- 1⁄4 teaspoon fresh ground pepper
- 1⁄4 cup chopped fresh basil (or 1/2 T. dried basil)
Directions See How It's Made
- In a large pot of boiling water, cook the broccoli for 2 minutes. With a slotted spoon, transfer to a bowl. In the boiling water, cook the fettuccine according to package directions; drain.
- Meanwhile, in a large nonstick skillet, heat 2 teaspoons of the oil. Add the chicken, salt, oregano, and red pepper and saute until cooked through, 4-5 minutes on each side. Transfer to a bowl.
- In the skillet, heat the remaining 2 teaspoons of oil; saute the onion and garlic until tender, 3-4 minutes. Stir in the broccoli; cook, stirring frequently, until tender, 4-5 minutes.
- Add the fettuccine and chicken back to the skillet, then sprinkle with the cheese, black pepper and basil.