Pepper 'n' Chicken Fettuccine

By Totlxtc

Ingredients

• 6 * 6 ounces uncooked fettuccine
• 1 * 1 pound boneless skinless chicken breasts, cut into strips
• 2 * 2 tablespoons olive oil, divided
• 2-1/2 * 2-1/2 teaspoons salt-free herb seasoning blend, divided
• 1 * 1 large sweet red pepper, julienned
• 1 * 1 large sweet yellow pepper, julienned
• 1 * 1 small green pepper, julienned
• 1 * 1 small onion, halved and sliced
• 1 * 1 cup sliced fresh mushrooms
• 1/2 * 1/2 cup reduced-sodium chicken broth
• 1 * 1 tablespoon shredded Parmesan cheese

Details

Servings 5

Preparation

Step 1

* Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute chicken in 1 tablespoon oil until no longer pink. Sprinkle with 1 teaspoon seasoning blend; cook 30 seconds longer. Remove and keep warm.
* In the same skillet, saute the peppers and onion in remaining oil for 3 minutes. Add mushrooms; cook 2 minutes longer or until vegetables are crisp-tender. Stir in broth and remaining seasoning blend.
* Return chicken to pan; heat through. Drain fettuccine; toss with chicken mixture. Sprinkle with Parmesan cheese. Yield: 5 servings.


Nutrition Facts: 1-1/4 cups equals 300 calories, 9 g fat (2 g saturated fat), 51 mg cholesterol, 136 mg sodium, 31 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 very lean meat, 1-1/2 starch, 1 vegetable, 1 fat.