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!
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INGREDIENTS
Nutrition- 1
- 6ounces spinach fettuccine
- 4teaspoons olive oil
- 4
- 1⁄2teaspoon salt
- 1teaspoon dried oregano
- 1⁄4teaspoon crushed red pepper flakes
- 1
- 4
- 2tablespoons grated parmesan cheese
- 1⁄4teaspoon fresh ground pepper
- 1⁄4
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DIRECTIONS
- 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.
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