Grilled Chicken and Vegetable Fettuccine

Recipe

Grilled Chicken and Vegetable Fettuccine

Primary Media

User Rating

2 out of 5 stars
Rate it:
1 ratings

Recipe Data

6
Servings

Recipe Wellness Badges

Author

Save Options

Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
4boneless, skinless chicken breasts
1 c.plus 2 tbsp fat-free half-and-half, divided
1 tbsp.Hy-Vee margarine
¾ c.grated Hy-Vee Parmesan cheese
2 tbsp.Hy-Vee cornstarch
12 oz.uncooked Hy-Vee fettuccine
1 c.frozen Hy-Vee peas
2 tbsp.prepared pesto sauce, divided
1yellow summer squash, thinly sliced
1 jar(s)roasted red bell peppers, drained and thinly sliced

Directions

  1. Preheat grill to medium heat. Grill chicken breasts, turning once, about 20 minutes or until internal temperature reaches 160 degrees. Cut grilled chicken into bite-size pieces. Cover and keep warm.
  2. In a small saucepan, heat 1 cup half-and-half and margarine until margarine melts. Add parmesan cheese gradually, stirring until melted.
  3. In a small bowl, mix cornstarch and remaining 2 tbsp half-and-half until smooth. Add cornstarch mixture to Parmesan mixture. Heat until thickened. Cover and keep warm over low heat.
  4. Meanwhile, cook fettuccine according to package directions. Add frozen peas during last 5 minutes of cooking. Drain and keep warm.
  5. In a medium bowl, coat chicken bites with 1 tbsp pesto sauce. In a large bowl, mix remaining pesto with cooked fettuccine and parmesan mixture. Add red bell peppers and summer squash, gently stirring to coat.
  6. Serve fettuccine mixture topped with chicken.

Nutrition facts

Servings

470 Calories per serving

Amounts Per Serving

  • Total Fat: 11g
  • Cholesterol: 60mg
  • Sodium: 360mg
  • Total Carbohydrates: 59g
  • Protein: 35g

Daily Values

0%
Vitamin A 70%
0%
Vitamin C 170%
0%
Iron 20%
0%
Calcium 25%