Chicken and Broccoli Fettuccini Skillet Dinner recipe
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Ingredients
- 1 pound boneless, skinless chicken breasts, trimmed 1 pinch Salt and pepper 3 tablespoons Mazola® Corn Oil 1 cup diced onion 1 teaspoon minced garlic 1 teaspoon Italian herb seasoning 1 quart water 1 tablespoon chicken-flavored bouillon powder 8 ounces fettuccine noodles, broken in half 3 cups broccoli florets, fresh or frozen (thawed) 1 cup half-and-half 1 cup shredded Parmesan cheese
Nutrition Info
- 616 caloriescarbohydrate: 53.2 gcholesterol: 98.7 mgfat: 27.3 gfiber: 4.5 gprotein: 41.7 gsaturatedFat: 10.3 gservingSize: -sodium: 694.1 mgsugar: 5.3 gtransFat: : -unsaturatedFat: : -
Directions Chicken and Broccoli Fettuccini Skillet Dinner
Directions
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Pat chicken dry using paper towels. Cut chicken into 1- to 2-inch cubes and season with salt and pepper, if desired.
Heat oil in a large nonstick skillet over medium-high heat. Cook chicken for 2 minutes or until lightly browned (chicken will not be fully cooked at this point). Transfer chicken to a plate and set aside.
Add onions to pan and cook for 2 minutes. Add garlic and Italian herb seasoning. Stir in water and bouillon powder, bring to a boil.
Add fettuccini and stir gently. Reduce heat to medium and cover pan with lid. Cook for 6 to 7 minutes, stirring once.
Add chicken, broccoli and half and half, stirring to combine. Reduce heat to low, cover and continue cooking for 5 to 7 minutes or until chicken is cooked through and broccoli is tender.
Stir in Parmesan cheese until melted and sauce has thickened.
Garnish with additional Parmesan cheese, if desired.