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  • 8 ounces fettuccine
  • 1/4 7 ounce jar oil-packed, dried tomato strips or pieces
  • 1 large zucchini or yellow summer squash, halved lengthwise and sliced (about 2 cups)
  • 8 ounces chicken breast meat, cut in cubes
  • 1/2 cup finely shredded Parmesan, Romano, or Asiago cheese (2 ounces)
  • Black pepper, freshly ground
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How to Make Fettuccine Alfredo

There is so much flavor packed into such an easy sauce. Make this Italian classic for your next meal with this cream and Parmesan sauce.

Cook in lightly salted boiling water according to package directions; drain. Return pasta to hot pan.
Meanwhile, drain tomato strips, reserving 2 tablespoons oil from jar; set aside. In a large skillet, heat 1 tablespoon reserved oil over medium-high heat. Add zucchini; cook and stir 2 to 3 minutes or until crisp-tender. Remove from skillet. Add remaining reserved oil to skillet. Add chicken; cook and stir 2 to 3 minutes or until no longer pink. Gently toss zucchini, chicken, and tomato with cooked pasta. Sprinkle each serving with cheese and season to taste with pepper. Makes 4 servings.


  • Dietary Exchanges:

    2 starch, 2 vegetable, 2 very lean meants, 2 fat.

nutrition information

Per Serving: cal. (kcal) 381, Fat, total (g) 14, chol. (mg) 40, sat. fat (g) 1, carb. (g) 40, fiber (g) 3, pro. (g) 24, sodium (mg) 334, Percent Daily Values are based on a 2,000 calorie diet
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