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.