Nutritional Info

Nutrition Facts

Serving Size 1 (234g)

Calories 413
Calories from Fat 261 (63%)
Amount Per Serving %DIV
Total Fat 29g 45%
Saturated Fat 10.4g 52%
Monounsaturated Fat 13.3g
Polyunsaturated Fat 5.3g
Trans Fat 0.0g
Cholesterol 138.6mg 46%
Sodium 245mg 11%
Potassium 453.6mg 10%
Total Carbohydrate 14.7g 5%
Dietary Fiber 2.9g 12%
Sugars 4.2g
Protein 19g 38%

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Recipe Description
This dish is so rich and decadent I just love it!  The broccoli and red pepper add color, and just the right balance of texture and flavor to the dish.
Prep time
20 min
Cook time
30 min
Ready In
50 min


Serves Tool

Serves To:USMetric
1/4 Teaspoon(t)  dried thyme, crumbled
8 Ounce(oz)  fettuccine
1/4 Cup(c)  parmesan cheese, grated
1/2 Cup(c)  half and half
1/2 Teaspoon(t)  black pepper
1 Tablespoon(T)  olive oil
2 Teaspoon(t)  instant chicken bouillon granules
1/4 Cup(c)  dry white wine
12 Ounce(oz)  skinned and boned chicken breasts, cut crosswise into strips 1/2 inch wide
1 1/2 Cup(c)  frozen broccoli florets, unthawed
1/4 Teaspoon(t)  dried rosemary, crumbled
1   medium sweet red pepper, cored, seeded and cut lengthwise into thin strips
1   medium yellow onion, coarsely chopped


Heat the oil in a 12 inch skillet over moderate heat for 1 minute.  Add the onion, red pepper, rosemary and thyme.  Cover and cook, stirring occasionally, for 8 minutes or until soft.  Meanwhile, cook the fettuccine according to package directions, adding the broccoli during the last 4 minutes.  Drain the fettuccine and broccoli well, place in a large serving dish, cover with foil and keep warm.  Raise the heat under the skillet to moderately high and stir in the chicken, wine, bouillon granules and black pepper.  Cook, uncovered, stirring often, until the chicken is no longer pink on the inside, about 5 minutes.  Add the half and half.  Lower the heat to moderate, and cook, stirring, 1 to 2 minutes more, just until it reaches serving temperature.  Ladle over the fettuccine and broccoli and sprinkle with the cheese.

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