Ingredients
1
package (9 oz) refrigerated fettuccine
2
cups small fresh broccoli florets or combo of broccoli and summer squash
1 1/2
cup Italian dressing
1
lb chicken breast strips for stir-fry
1
medium red onion, cut into thin wedges
1/4
teaspoon garlic-pepper blend
1/2
cup sliced drained roasted red bell peppers (from 7-oz jar)
Shredded Parmesan cheese, if desired
Preparation
Cook and drain fettuccine and broccoli as directed on fettuccine package. Toss with 2 tablespoons of the dressing; cover to keep warm.
Meanwhile, in 12-inch nonstick skillet, heat 2 tablespoons of the dressing over medium-high heat. Cook chicken, onion and garlic-pepper blend in dressing 4 to 6 minutes, stirring occasionally, until chicken is no longer pink in center.
Stir roasted peppers and remaining 1/4 cup dressing into chicken mixture. Cook 2 to 3 minutes, stirring occasionally, until warm. Toss chicken mixture with fettuccine and broccoli. Serve with cheese.
