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Minutes to Prepare: 20
Minutes to Cook: 16
Number of Servings: 4
a single tablespoon olive oil a single medium onion 1 choice red bell pepper, cored, seeded, and cut lengthwise into thin strips quarter teaspoon dried rosemary, crumbled 1/4 teaspoon dried thyme, crumbled 8 ounces fettuccine or linguine 1/2 cups of frozen broccoli florets, unthawed 12 ounces skinless, boneless chicken breasts, cut crosswise into 1/2-inch-wide strips quarter cup white wine, dried vermouth, or water a couple of teaspoons instant chicken bouillon granules 1/2 teaspoon fresh ground pepper 1/2 pot fat free half-and-half quarter cup freshly grated Parmesan cheese
1 ) Heat oil in a new 12-inch skillet over medium sized heat 1 minute. Put onion, bell pepper, rosemary, and thyme; cover in addition to cook, stirring occasionally, right up until softened, 8 minutes. a couple of. Meanwhile, cook fettuccine relating to package directions, incorporating broccoli over the previous 4 minutes of preparing food. 3. Drain fettuccine in addition to broccoli well and position within a large serving pan. Cover with foil in addition to keep warm. 4. Enhance heat to medium-high in addition to add chicken, wine, bouillon granules, and ground self defense to onion-bell pepper blend; stir to combine. Make meals, uncovered, stirring often, right up until chicken is not any much longer pink inside of, about a few minutes. five. Add half-and-half, reduce warmth to method, and make, stirring, merely until warmed through, just one to two minutes considerably more. Ladle more than fettuccine in addition to broccoli plus sprinkle together with Parmesan. Amount of Servings: some Recipe posted by SparkPeople user TABBYKAT75.