Spinach Fettuccine With Chicken and Broccoli

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!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

1. 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.
2. 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.
3. 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.
4. Add the fettuccine and chicken back to the skillet, then sprinkle with the cheese, black pepper and basil.