Ingredients
4
ounces uncooked fettuccine
1
cup broccoli flowerets
1/2
cup 1/4-inch strips carrot
1
teaspoon olive or vegetable oil
1/2
pound boneless skinless chicken breast halves, cut into 1/2-inch strips
1
garlic clove, finely chopped
1/3
cup ranch dressing
2
tablespoons grated Parmesan cheese
1
teaspoon shredded fresh basil leaves or 1/8 teaspoon dried basil leaves
Preparation
Cook and drain fettuccine as directed on package–except add broccoli and carrot 1 minute before fettuccini is done.
While fettucine is cooking, heat oil in 10-inch nonstick skillet over medium-high heat. Cook chicken and garlic in oil 2 to 3 minutes, stirring frequently, until chicken is no longer pink in center; remove from heat.
Stir dressing, cheese and basil into chicken. Toss with fettucine and vegetables.
