Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.

Pasta With Italian Chicken & Scallions

Yield: 4 Servings

Ingredients and directions for this recipe

12 oz Fettuccine, uncooked
12 oz Boneless chicken breasts
-- (skinless)
2 c Italian salad dressing
-- (non-fat)
2 c Water; divided
2 bn Scallions or spring onions
-- chopped
1 Chicken bouillon cube
2 ts Margarine
Freshly ground black pepper
1 ts Vegetable oil
1 Red bell pepper
-- seeds and ribs removed
-- chopped
Chopped parsley for garnish

Prepare pasta according to package directions; drain.

In a large skillet, cook chicken in Italian dressing and water over
medium-high heat until cooked through. Remove from pan and allow to
cool slightly. Cut into bite-sized pieces.

In a medium saucepan, bring 1 cup of water to a boil. Add the onions
and bouillon cube. Cook until onions are soft, about 3 minutes. Drain
and reserve liquid. Puree the onions with margarine and 1/2 cup of
the reserved liquid in a food processor or blender until smooth.
Season with freshly ground black pepper to taste. Toss with pasta.

In a medium non-stick saute pan, heat oil over medium-high heat. Add
bell pepper and saute until tender, about 3 to 4 minutes. Arrange
pasta on a platter and top with chicken and bell pepper. Toss
lightly. Garnish with parsley and serve.

Each serving provides: 767 Calories; 40.8 g Protein; 132 g
Carbohydrates; 7 g Fat; 49.5 mg Cholesterol; 378 mg Sodium. Calories
from Fat: 8%

See also:
Previous recipe Pasta With Hot Peppers
Next recipe Pasta With Italian Sausage

Or try one of these recipes:
I Camembert Anymore Of This Cooking
Special Pie Shell