Chicken and Broccoli Fettuccini Skillet Dinner recipe

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Ingredients

1 pound boneless, skinless chicken breasts, trimmed
1 pinch Salt and pepper
3 tablespoons Mazola® Corn Oil
1 cup diced onion
1 teaspoon minced garlic
1 teaspoon Italian herb seasoning
1 quart water
1 tablespoon chicken-flavored bouillon powder
8 ounces fettuccine noodles, broken in half
3 cups broccoli florets, fresh or frozen (thawed)
1 cup half-and-half
1 cup shredded Parmesan cheese

Nutrition Info

616 calories
carbohydrate: 53.2 g
cholesterol: 98.7 mg
fat: 27.3 g
fiber: 4.5 g
protein: 41.7 g
saturatedFat: 10.3 g
servingSize: -
sodium: 694.1 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pat chicken dry using paper towels. Cut chicken into 1- to 2-inch cubes and season with salt and pepper, if desired.

  2. Heat oil in a large nonstick skillet over medium-high heat. Cook chicken for 2 minutes or until lightly browned (chicken will not be fully cooked at this point). Transfer chicken to a plate and set aside.

  3. Add onions to pan and cook for 2 minutes. Add garlic and Italian herb seasoning. Stir in water and bouillon powder, bring to a boil.

  4. Add fettuccini and stir gently. Reduce heat to medium and cover pan with lid. Cook for 6 to 7 minutes, stirring once.

  5. Add chicken, broccoli and half and half, stirring to combine. Reduce heat to low, cover and continue cooking for 5 to 7 minutes or until chicken is cooked through and broccoli is tender.

  6. Stir in Parmesan cheese until melted and sauce has thickened.

  7. Garnish with additional Parmesan cheese, if desired.

Recipe Yield

4 servings

Recipe Note

Just one pan to cook a great dish!

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