Chicken Fettuccine Recipe
Zucchini, Yellow Squash, Chicken, Sundried Tomato, Broccolini, Veracruz Sauce
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Ingredients
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Vegetables
Protein
Pasta
Sauces
Oils & Seasonings
Method
Preparation
- 1
Prepare the Vegetables
Wash and chop the zucchini and yellow squash into bite-sized pieces. Trim the ends of the broccolini.
- 2
Cook the Chicken
Season the chicken breasts with salt, black pepper, and garlic powder. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken and cook for about 6-7 minutes per side or until golden brown and cooked through. Remove from the pan and let rest.
- 3
Cook the Fettuccine
In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Drain and set aside.
Cooking
- 4
Sauté the Vegetables
In the same skillet used for the chicken, add the remaining tablespoon of olive oil. Add the zucchini, yellow squash, and broccolini. Sauté for about 5-7 minutes or until the vegetables are tender.
- 5
Combine Ingredients
Slice the cooked chicken into strips. Add the cooked fettuccine, sundried tomatoes, and Veracruz sauce to the skillet with the sautéed vegetables. Toss everything together until well combined and heated through.
Serving
- 6
Plate and Serve
Serve the chicken fettuccine hot, garnished with additional sundried tomatoes if desired.
