Roman-Style Fettuccine


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


  1. Cook pasta according to package directions. Drain. Keep warm.
  2. Meanwhile, reserve 2 teaspoons oil from tomatoes. Finely chop tomatoes. Rinse tomatoes under hot water; pat dry with paper towels.
  3. 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.
  4. Toss chicken mixture and reserved oil with pasta. Sprinkle with cheese.

Nutritional Information

Serving Size: 1/2 of total recipe
Calories 310
Calories from Fat 31 %
Total Fat 11 g
Saturated Fat 3 g
Cholesterol 63 mg
Carbohydrate 40 g
Fiber 5 g
Protein 15 g
Sodium 294 mg

Dietary Exchange

Starch 2
Vegetable 1
Meat 2
Fat 1/2

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