Total Time:
20 mins
Ingredients
-
8 ouncesfettuccinesee savings
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1/4 of a 7-ounce jaroil-packed, dried tomato strips or pieces (1/4 cup)see savings
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1 largezucchini or yellow summer squash, halved lengthwise and sliced (about 2 cups)see savings
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1/2 poundskinless, boneless chicken breast, cut into stripssee savings
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1/2 cupfinely shredded Parmesan, Romano, or Asiago cheese (2 ounces)see savings
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Black pepper, freshly groundsee savings
Directions
1.
Cook in lightly salted boiling water according to package directions; drain. Return pasta to hot pan.
2.
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. Add zucchini, chicken, tomato strips, and cheese to cooked pasta; toss gently to combine. Season with pepper to taste. Makes 4 servings.
3.
Dietary Exchanges: 2 starch, 2 vegetable, 2 very lean meants, 2 fat.
Nutrition information
Calories 381, Total Fat 14 g, Saturated Fat 1 g, Cholesterol 40 mg, Sodium 334 mg, Carbohydrate 40 g, Fiber 3 g, Protein 24 g
Percent Daily Values are based on a 2,000 calorie diet
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