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 Cuisines > Italian cuisine > Search results
Italian Cuisine

Fast chicken fettuccine

Ingredients:
1 9-ounce package refrigerated red sweet pepper fettuccine
1/4 of a 7-ounce jar oil-packed, dried tomato strips or pieces (1/4 cup)
1 large zucchini or yellow summer squash, halved lengthwise and sliced (about 2 cups)
1/2 pound skinless, boneless chicken breast strips for stir-frying
1/2 cup finely shredded Parmesan, Romano, or Asiago cheese (2 ounces)
Black pepper, freshly ground

Directions:
1. Use kitchen scissors to cut pasta in half. 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.  
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