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Publix Simple Meals

Chicken Pecan Fettuccine With Broccoli Italiano

Servings:
Makes 6 Servings
Total Time:
35 Minutes
Active Time:
35 minutes

Cooking Sequence


-- Prepare fettuccine through step 4 - 25 minutes

-- Prepare broccoli and complete fettuccine; serve - 10 minutes


Cooking Instructions

Chicken Pecan Fettuccine

Ingredients

2-3 green onions

1 lb boneless chicken tenders

Large zip-top bag

8 oz fettuccine pasta

2 tablespoons flour

1 teaspoon seasoned salt

1 tablespoon butter

1 teaspoon roasted garlic

1 cup fresh pre-sliced mushrooms

1/4 cup white wine

1 cup heavy whipping cream

1/4 cup pecan pieces

2 tablespoons grated Parmesan cheese

Prep


-- Chop green onions finely.

-- Cut chicken into bite-size pieces; place in large zip-top bag (wash hands).


Steps


1. Cook pasta following package instructions.

2. Preheat large sauté pan on medium-high 2-3 minutes. Add flour and seasoned salt to chicken; seal bag and shake to coat. Place butter in pan and then add garlic and chicken; cook and stir 5 minutes to brown chicken.

3. Stir in mushrooms; cook and stir 4 minutes or until tender.

4. Stir in wine, cream, and onions; cook and stir 5-7 minutes or until thickened. Drain pasta; stir into chicken. Sprinkle with pecans and cheese; serve.

Broccoli Italiano

Ingredients

12 oz fresh broccoli florets

1 tablespoon olive oil

2 teaspoons roasted garlic

1 tablespoon grated Parmesan cheese

1 tablespoon lemon juice

Steps


1. Combine broccoli, olive oil, and garlic. Cover and microwave on HIGH 4 minutes, stirring once, or until tender.

2. Stir in cheese and lemon juice. Serve.

Aprons Advice


-- Complete your meal with fresh salad blend, garlic bread, and cheesecake for dessert.


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Nutritional Information

Chicken Pecan Fettuccine

CALORIES (per 1/6 recipe) 430kcal; FAT 24g; CHOL 130mg; SODIUM 350mg; CARB 30g; FIBER 2g; PROTEIN 22g; VIT A 15%; VIT C 4%; CALC 8%; IRON 15%

Broccoli Italiano

CALORIES (per 1/6 recipe) 45kcal; FAT 2.5g; CHOL 0mg; SODIUM 230mg; CARB 5g; FIBER 2g; PROTEIN 2g; VIT A 20%; VIT C 60%; CALC 4%; IRON 2%