Pasta with italian chicken & scallions

Yield: 4 Servings

Measure Ingredient
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
2 teaspoons Margarine
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)

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