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.

Chicken vegetable fettuccini.
Chicken vegetable fettuccini. | Source

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PREP & COOK TIME 35 - 45 Minutes

SERVINGS 2

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INGREDIENTS

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)


Carrots, chicken, onions & garlic.
Carrots, chicken, onions & garlic. | Source
Julienned carrots sautéing.
Julienned carrots sautéing. | Source

DIRECTIONS

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.

Carrots, broccoli, onions & garlic in sauté pan.
Carrots, broccoli, onions & garlic in sauté pan. | Source

TIPS & MORE:

  • 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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Nana's Chicken Stew
Nana's Chicken Stew | Source

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



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4 comments

IsadoraPandora profile image

IsadoraPandora 5 years ago from Florida, PCB

REAL food! I miss it. :(


lucybell21 profile image

lucybell21 5 years ago from Troy, N.Y.

This recipe looks really tasty. Not to mention I think my residents at my job would love it!


Meadow Kelly profile image

Meadow Kelly 5 years ago from Deep South, USA Author

Yes, Isadora. Real food. This one is very easy to put together. Especially if you buy the veggies already cut up. ;-)


Meadow Kelly profile image

Meadow Kelly 5 years ago from Deep South, USA Author

Thanks for stopping over, Lucybell. I hope your residents get the chance to try it out.

*Note - You can cook the chicken in unsalted butter or olive oil, replace the McCormick® Sicilian Perfect Pinch with a similar seasoning that has no salt and steam the carrots before adding them to the pan with the chicken for a slightly healthier version.

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