Yield: 4 Servings
|12 ounces||Fettuccine, uncooked|
|12 ounces||Boneless chicken breasts (skinless)|
|2 cups||Italian salad dressing (non-fat)|
|2 cups||Water; divided|
|2 bunches||Scallions or spring onions chopped|
|1||Chicken bouillon cube|
|Freshly ground black pepper|
|1 teaspoon||Vegetable oil|
|1||Red bell pepper seeds and ribs removed chopped|
|Chopped parsley for garnish|
Prepare pasta according to package directions; drain.
In a large skillet, cook chicken in Italian dressing and water over medium-high heat until cooked through. Remove from pan and allow to cool slightly. Cut into bite-sized pieces.
In a medium saucepan, bring 1 cup of water to a boil. Add the onions and bouillon cube. Cook until onions are soft, about 3 minutes. Drain and reserve liquid. Puree the onions with margarine and ½ cup of the reserved liquid in a food processor or blender until smooth.
Season with freshly ground black pepper to taste. Toss with pasta.
In a medium non-stick saute pan, heat oil over medium-high heat. Add bell pepper and saute until tender, about 3 to 4 minutes. Arrange pasta on a platter and top with chicken and bell pepper. Toss lightly. Garnish with parsley and serve.
Each serving provides: 767 Calories; 40⅘ g Protein; 132 g Carbohydrates; 7 g Fat; 49½ mg Cholesterol; 378 mg Sodium. Calories from Fat: 8%
Copyright National Pasta Association () (Reprinted with permission)