Easy Chicken-Pasta Primavera Love fettuccine? Check out this version with chicken and veggies and all the trimmings! Prep: 15 min Cook: 15 min 4 ounces uncooked fettuccine 1 cup broccoli flowerets 1/2 cup 1/4-inch strips carrots 1 teaspoon olive or vegetable oil 1/2 pound boneless skinless chicken breast halves, cut into 1/2-inch strips 1 garlic clove, finely chopped 1/3 cup ranch dressing 2 tablespoons grated Parmesan cheese 1 teaspoon shredded fresh basil leaves or 1/8 teaspoon dried basil leaves 1. Cook and drain fettuccine as directed on package--except add broccoli and carrot 1 minute before fettuccini is done. 2. While fettucine is cooking, heat oil in 10-inch nonstick skillet over medium-high heat. Cook chicken and garlic in oil 2 to 3 minutes, stirring frequently, until chicken is no longer pink in center; remove from heat. 3. Stir dressing, cheese and basil into chicken. Toss with fettucine and vegetables. Makes 2 servings Nutritional Info Per 1 Serving: Calories 580 (Calories from Fat 260); Fat 29g (Saturated 5g); Cholesterol 140mg; Sodium 610mg; Potassium 530mg; Carbohydrate 45g (Dietary Fiber 4g); Protein 39g Diet Exchanges: 3 Starch; 4 Medium-Fat Meat; 1 Fat ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe displayed with permission from General Mills, Inc.