Fettuccine with Chicken and Herbed Vegetables

Health score
31%
Fettuccine with Chicken and Herbed Vegetables
30 min.
6
442kcal

Suggestions


Indulge in a delightful culinary experience with our Fettuccine with Chicken and Herbed Vegetables, a dish that perfectly balances flavor, nutrition, and ease of preparation. In just 30 minutes, you can create a vibrant meal that serves six, making it ideal for family gatherings or a cozy lunch with friends. The combination of tender chicken, fresh vegetables, and aromatic herbs brings a burst of color and taste to your table.

This recipe features al dente fettuccine, which serves as a perfect canvas for the savory chicken and a medley of garden-fresh vegetables, including zucchini and bell peppers. The addition of garlic and herbs like basil and oregano elevates the dish, infusing it with a fragrant aroma that will entice your senses. Topped with a sprinkle of Parmesan cheese, this dish not only satisfies your hunger but also delights your palate with its rich flavors.

Whether you're looking for a quick weeknight dinner or a dish to impress your guests, Fettuccine with Chicken and Herbed Vegetables is versatile enough to fit any occasion. With a caloric breakdown that includes a healthy balance of protein, fats, and carbohydrates, you can enjoy this meal guilt-free. So, roll up your sleeves and get ready to whip up a delicious, wholesome dish that everyone will love!

Ingredients

  • 12 oz fettuccine barilla uncooked
  • tablespoon vegetable oil 
  • 0.5 cup onion chopped
  • 1.5 lb chicken breast boneless skinless cut into 1-inch pieces
  • small bell pepper green cut into bite-size strips
  • cloves garlic finely chopped
  • 0.5 teaspoon salt 
  • 0.3 teaspoon pepper 
  • small zucchini sliced cut in half lengthwise,
  • cups tomatoes seeded chopped
  • tablespoons basil fresh chopped
  • tablespoons oregano fresh chopped
  • oz parmesan shredded

Equipment

  • frying pan

Directions

  1. Cook fettuccine to desired doneness as directed on package.
  2. Drain; cover to keep warm.
  3. Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat.
  4. Add onion; cook 2 to 3 minutes, stirring occasionally, until tender.
  5. Stir in chicken, bell pepper, garlic, salt and pepper. Cook 5 to 6 minutes, stirring occasionally, until chicken is browned on outside and no longer pink in center. Stir in zucchini, tomatoes, basil and oregano. Cook 5 to 6 minutes, stirring occasionally, until zucchini is tender.
  6. Place fettuccine on serving platter; spoon chicken mixture over top.
  7. Sprinkle with cheese.
  8. Serve with additional Parmesan cheese if desired.

Nutrition Facts

Calories442kcal
Protein33.94%
Fat21.71%
Carbs44.35%

Properties

Glycemic Index
49.67
Glycemic Load
18.43
Inflammation Score
-10
Nutrition Score
27.675217348596%

Flavonoids

Naringenin
0.51mg
Luteolin
0.58mg
Isorhamnetin
0.67mg
Kaempferol
0.16mg
Myricetin
0.12mg
Quercetin
3.82mg

Nutrients percent of daily need

Calories:441.66kcal
22.08%
Fat:10.62g
16.34%
Saturated Fat:3.32g
20.75%
Carbohydrates:48.82g
16.27%
Net Carbohydrates:44.27g
16.1%
Sugar:5.52g
6.13%
Cholesterol:126.63mg
42.21%
Sodium:498.62mg
21.68%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:37.36g
74.71%
Selenium:83.5µg
119.29%
Vitamin B3:13.92mg
69.61%
Vitamin B6:1.21mg
60.57%
Phosphorus:491.68mg
49.17%
Manganese:0.85mg
42.39%
Vitamin C:33.56mg
40.68%
Potassium:967.33mg
27.64%
Vitamin K:28.89µg
27.52%
Vitamin B5:2.42mg
24.16%
Magnesium:93.45mg
23.36%
Vitamin A:1009.11IU
20.18%
Calcium:189.28mg
18.93%
Fiber:4.56g
18.23%
Vitamin B2:0.28mg
16.66%
Vitamin B1:0.25mg
16.35%
Zinc:2.43mg
16.18%
Copper:0.31mg
15.46%
Iron:2.74mg
15.2%
Folate:55.42µg
13.85%
Vitamin E:1.47mg
9.78%
Vitamin B12:0.5µg
8.41%
Vitamin D:0.33µg
2.2%