Ingredients
12
oz uncooked fettuccine
1
tablespoon olive or vegetable oil
1
medium onion, chopped (1/2 cup)
1 1/2
lb boneless skinless chicken breasts, cut into 1-inch pieces
1
small green bell pepper, cut into bite-size strips
2
cloves garlic, finely chopped
1/2
teaspoon salt
1/4
teaspoon pepper
3
small zucchini, cut in half lengthwise, sliced
3
large tomatoes, seeded, chopped (3 cups)
3
tablespoons chopped fresh basil leaves
2
tablespoons chopped fresh oregano leaves
1/2
cup shredded Parmesan cheese (2 oz)
Preparation
Cook fettuccine to desired doneness as directed on package. Drain; cover to keep warm.
Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Add onion; cook 2 to 3 minutes, stirring occasionally, until tender.
Stir in chicken, bell pepper, garlic, salt and pepper. Cook 5 to 6 minutes, stirring occasionally, until chicken is browned on outside and no longer pink in center. Stir in zucchini, tomatoes, basil and oregano. Cook 5 to 6 minutes, stirring occasionally, until zucchini is tender.
Place fettuccine on serving platter; spoon chicken mixture over top. Sprinkle with cheese. Serve with additional Parmesan cheese if desired.
