Name: Skinny Rosemary-maple Chicken Fettuccine Recipe
Total time: 30 min
Yield: 5
Cuisine: Italian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

71% less sat fat 40% less sodium than the original recipe. Savory with a touch of sweetnessthis chicken dish is a must-try Best of all, its ready in 30 minutes, start to finish.

How to make Skinny Rosemary-maple Chicken Fettuccine Recipe

Betty Crocker

Crawler

Italian

<p>71% less sat fat 40% less sodium than the original recipe. Savory with a touch of sweetnessthis chicken dish is a must-try Best of all, its ready in 30 minutes, start to finish.</p>

Non Vegetarian

Dried fettuccine

Skinless,  boneless chicken breast halves

Salt

Black pepper

Olive oil

Medium red,  green,  and/or yellow sweet peppers,  seeded and cut into bite size strips

Medium onion,  sliced

Reduced sodium chicken broth

Cornstarch

Snipped fresh rosemary

Maple syrup

1 cook pasta according to package directions; drain. Set aside and keep warm.

step 1

2 meanwhile, sprinkle chicken with salt and the 1/4 teaspoon black pepper. In a very large skillet, cook chicken in hot oil over medium heat for 10 to 12 minutes or until an instant-read thermometer inserted in chicken registers 170f, turning chicken once. Remove chicken from skillet; keep warm.

step 2

3 increase heat to medium-high. Add vegetables to skillet; cook and stir for 6 to 8 minutes or until vegetables are crisp-tender.

step 3

4 in a small bowl, stir together chicken broth, cornstarch, rosemary, and the 1/8 teaspoon black pepper. Add to skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in maple syrup.

step 4

5 to serve, arrange hot pasta on individual dinner plates or in shallow bowls. Top with chicken. Spoon vegetables and sauce over chicken.

step 5