Title:
Bertolli Fettuccine with Red Pepper and Rosemary Recipe
|
| Serving Size
1/4 recipe |
|
|
| Amount per serving |
| Calories
580 |
Calories from Fat
120 |
|
|
Description:
FETTUCCINE WITH RED PEPPER & ROSEMARY
Ingredients:
1 lb. boneless, skinless chicken breasts, cut into strips
1 tsp. salt
3 Tbsp. Bertolli® Extra Virgin Olive Oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
4 tsp. finely chopped fresh rosemary leaves
1/4 tsp. freshly ground black pepper
2 medium red bell peppers, cut into thin strips
1/3 cup dry white wine or chicken broth
12 ounces fettuccine, cooked and drained
Instructions:
Season chicken with 1/2 teaspoon salt. In 12-inch nonstick skillet, heat 1 tablespoon Olive Oil over medium-high heat and cook chicken, stirring occasionally, 5 minutes or until chicken is thoroughly cooked. Remove chicken from skillet and set aside.
In same skillet, heat remaining 2 tablespoons Olive Oil over medium-high heat and cook onion, garlic, remaining 1/2 teaspoon salt, rosemary and black pepper, stirring occasionally, 1 minute or until onion is tender. Add red pepper and cook, stirring occasionally, 3 minutes. Add wine and bring to a boil over high heat. Reduce heat to low and simmer covered 5 minutes. Return chicken to skillet and add hot fettuccine; toss well. Cook 1 minute or until heated through. Garnish, if desired, with shaved Parmesan cheese.
Serves:
4
Preparation Time:
20 Minute(s)
Cook Time:
15 Minute(s)
Nutrition Information per serving
Calories 580 , Calories From Fat 120 , Saturated Fat 2.5g , Trans Fat 0g , Total Fat 13g , Cholesterol 65mg , Sodium 660mg , Total Carbohydrate 71g , Sugars 7g , Dietary Fiber 5g , Protein 39g , Vitamin A 40% , Vitamin C 130% , Calcium 4% , Iron 20%
12 Weight Watchers Points Per Serving
last edit by
slc2006,
10/12/2007 11:02:16 AM
Tags:
Bertolli
Chicken Product
Pasta
RECIPES
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