Healthy vegetable pasta recipe w/ chicken in an easy cream sauce.
Course Main Course
Keyword chicken, fettuccine, vegetables
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 4servings
Ingredients
1mediumzucchini
1 mediumyellow squash
1red pepper
1green pepper
8ozmushrooms
1/4C.white onion
4Tbsp.olive oildivided
3packetsLipton onion mushroom soup mix
2boneless, skinless chicken breasts
8oz.fettuccine
1C.heavy cream
1/2C.Parmesan cheese
Instructions
Pre-heat oven to 400°
Cut zucchini, squash, red & green peppers, mushroom, & onion into bite-size pieces.
Toss red and green peppers with 1 & 1/4 Tbsp. olive oil in a large Ziploc bag. Add 1 & 1/2 packets of dry onion mushroom soup mix. Toss to coat evenly. Spread vegetables on a large baking sheet. Bake for 20 minutes.
Toss zucchini, squash, mushrooms, and onion with 1 & 3/4 Tbsp. olive oil in the same Ziploc bag. Add remaining 1 & 1/2 packets of dry onion mushroom soup mix. Toss to coat evenly. Bake for 10 minutes.
While vegetables are cooking, cut chicken into bite-size pieces. Sauté chicken in 1 Tbsp. olive oil until cooked thoroughly.
While vegetables & chicken are cooking, cook fettuccine according to package directions. Drain.
In a small saucepan, heat cream and parmesan cheese until cheese is melted.
In a large pot, toss cooked vegetables, cooked chicken, cooked and drained fettuccine, and hot cream sauce.