Nana's Chicken Vegetable Fettuccini

This simple chicken, vegetable and pasta recipe is sure to please. The most time consuming part of making this recipe is julienning the carrots. You may wish to purchase them in a bag already cut up this way, which will shave off a few minutes of prep time. They can be found in the produce and freezer sections at your local market.

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PREP & COOK TIME 35 - 45 Minutes

SERVINGS 2

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2 Large chicken breasts, bones & skin removed

3 Tablespoons of margarine or butter

1 Small sweet onion, chopped

1/2 Teaspoon minced garlic

4 Large carrots, julienned

3/4 LB bag frozen broccoli florets/spears

3/4 Cup water

2 Tablespoons dried basil (set half aside)

1 Tablespoon parsley (set half aside)

11/2 Teaspoons dried oregano (set half aside)

1 Teaspoon McCormick® Sicilian Perfect Pinch (or similar seasoning)

Fettuccini pasta (2 servings cooked according to package directions)

Parmesan, Romano, Mozzarella (or any cheese combination of your choice)

Cut chicken into bite size pieces. Heat margarine in saucepan over medium-high heat. As soon as margarine is hot, add chicken pieces and brown on all sides. This will only take approximately three minutes. Remove chicken from pan, set aside. Add carrots to the saucepan; stir to coat with margarine from bottom of pan. Sauté carrots approximately five minutes. Add the broccoli, onions and garlic to the saucepan without removing carrots. Combine half the basil, parsley, oregano and all of the McCormick® Sicilian seasoning; add seasonings to the vegetables. Return chicken to pan. Pour in water, stir, place lid loosely on pan, turn heat down to medium-low, and simmer until water has evaporated.

Meanwhile, cook fettuccini according to package directions. Drain, toss with a little olive oil or butter/margarine. Place on serving dish or separate onto two plates. When all the water has cooked out of the vegetables and chicken, toss them together in the pan to coat all ingredients well. Arrange the chicken and vegetables across the top of the fettuccini. Sprinkle with cheese(s) of your choice and remainder of basil, parsley and oregano. Garlic bread goes great with this dish.

• You may wish to substitute a bag of frozen mixed vegetables for the carrots and broccoli in this dish.
• Unless otherwise noted, all herbs are dried.
• As always, adjust the seasonings to your taste.
• Chicken should have an internal temperature of at least 165°F according to the FoodSafety.gov

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Finally, the one bit we cannot adjust. This recipe comes from an untitled work in progress (cookbook) by Jacqueline Cross. It is for personal use only. Please do not distribute multiple copies or add it to a collection without prior written permission. Ms. Cross thanks you from the bottom of her little pea-pickin' heart.

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Looking for more chicken recipes? Check out Nana's Chicken Stew.