Roman-Style Fettuccine the Editors of Publications International, Ltd.
Makes 2 servings
|3||ounces uncooked spinach fettuccine|
|3||tablespoons sun-dried tomatoes packed in oil|
|Olive oil cooking spray|
|6||ounces boneless skinless Italian-seasoned chicken breasts, cut into bite-size pieces|
|1||small yellow summer squash, cut into 1/4-inch slices|
|1||tablespoon grated Parmesan cheese|
- Cook pasta according to package directions. Drain. Keep warm.
- Meanwhile, reserve 2 teaspoons oil from tomatoes. Finely chop tomatoes. Rinse tomatoes under hot water; pat dry with paper towels.
- Lightly spray large nonstick skillet with cooking spray. Heat over medium-high heat. Add chicken; cook and stir 2 to 3 minutes or until no longer pink. Add squash. Cook and stir 2 to 3 minutes or until crisp-tender. Stir in tomatoes.
- Toss chicken mixture and reserved oil with pasta. Sprinkle with cheese.
|Serving Size:||1/2 of total recipe|
|Saturated Fat||3 g|
|Total Fat||11 g|
|Calories from Fat||31 %|
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