Monday, August 9, 2010

Easy Chicken Pasta Primavera

4 ounces uncooked fettuccine
1 cup broccoli flowerets
1/2 cup 1/4-inch strips carrot
1 teaspoon olive or vegetable oil
2-3 boneless skinless chicken breast halves, cut into 1/2-inch strips
1 garlic clove, finely chopped
1/3 cup ranch dressing
2 tablespoons grated Parmesan cheese
1 teaspoon shredded fresh basil leaves or 1/8 teaspoon dried basil leaves
Cook and drain fettuccine as directed on package--except add broccoli and carrot 1 minute before fettuccini is done.

While fettucine is cooking, heat oil in 10-inch nonstick skillet over medium-high heat. Cook chicken and garlic in oil 2 to 3 minutes, stirring frequently, until chicken is no longer pink in center; remove from heat. Stir dressing, cheese and basil into chicken. Toss with fettucine and vegetables.
(recipe and picture from

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