Ingredients for Spinach Fettuccine With Chicken And Broccoli
- 1 pound broccoli florets
- Spinach Fettuccine
- Olive Oil
- Boneless Skinless Chicken Breasts
- 1/2 teaspoon salt
- Dried Oregano
- Crushed Red Pepper Flakes
- 1 medium onion (chopped)
- Garlic Cloves
- Parmesan Cheese
- Fresh Ground Pepper
- Fresh Basil
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How to Make Spinach Fettuccine With Chicken And Broccoli
- Bring a large pot of salted water to a boil. Add 1 pound broccoli florets and cook for 2 minutes. Remove with a slotted spoon and set aside in a bowl.
- Add 1 pound fettuccine to the boiling water and cook according to package directions. Drain and set aside.
- While pasta cooks, heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 1 pound boneless, skinless chicken breast (cubed into bite-sized pieces), 1/2 teaspoon salt, 1/4 teaspoon dried oregano, and a pinch of red pepper flakes. Saute until cooked through, about 4-5 minutes per side.
- Remove chicken from skillet and set aside.
- Add the remaining 2 teaspoons olive oil to the skillet. Add 1 medium onion (chopped) and 2 cloves garlic (minced). Saute until tender, about 3-4 minutes.
- Stir in the cooked broccoli and 1 cup of fresh spinach. Cook, stirring frequently, until spinach wilts and broccoli is tender-crisp, about 4-5 minutes.
- Add the cooked fettuccine and chicken back to the skillet. Toss to combine.
- Stir in 1/2 cup grated Parmesan cheese, a pinch of black pepper, and 1/4 cup chopped fresh basil. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
15g
Fat
7g
Carbs
12g
