- 1 pound boneless, skinless chicken breasts, trimmed
- 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
- 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.
03/01/2017
recipepes.com
Chicken and Broccoli Fettuccini Skillet Dinner, recipe
PT15M
PT1H
5
455 calories
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