Fast Chicken Fettuccine

By Potterfan1029

Ingredients

• 1 9-ounce package refrigerated fettuccine
• 1/4 cup oil-packed dried tomato strips or pieces
• 1 large zucchini or yellow summer squash, halved lengthwise and sliced (about 2 cups)
• 8 ounces chicken breast strips for stir-frying
• 1/2 cup finely shredded Parmesan, Romano, or Asiago cheese (2 ounces)
• Freshly ground black pepper

Details

Servings 4

Preparation

Step 1

1. Use kitchen scissors to cut pasta in half. Cook pasta in lightly salted boiling water according to package directions; drain. Return pasta to hot pan.

2. Meanwhile, drain dried tomato, reserving 2 tablespoons oil from jar; set aside.

3. In a large skillet, heat 1 tablespoon reserved oil over medium-high heat. Add zucchini; cook and stir for 2 to 3 minutes or until crisp-tender. Remove from skillet. Add remaining reserved oil to skillet. Add chicken; cook and stir for 2 to 3 minutes or until no longer pink. Add zucchini, chicken, and tomato to cooked pasta; toss gently to combine. Sprinkle individual servings with cheese and season to taste with pepper.