Chicken Pasta Primavera
|Uncooked fettuccine||4 Ounce|
|Broccoli flowerets||1 Cup (16 tbs)|
|Carrot strips||1⁄2 Cup (8 tbs) (1/4 inch)|
|Olive oil/Vegetable oil||1 Teaspoon|
|Boneless skinless chicken breast halves||1⁄2 Pound, cut into 1/2 inch strips|
|Garlic||1 Clove (5 gm), finely chopped|
|Ranch dressing||1⁄3 Cup (5.33 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Shredded basil/1/8 teaspoon dried basil leaves||1 Teaspoon|
1. Cook and drain fettuccine as directed on package--except add broccoli and carrot 1 minute before fettuccini is done.
2. 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.
3. Stir dressing, cheese and basil into chicken. Toss with fettucine and vegetables.