Chicken and Broccoli

  • Yield: 4 servings


4cups broccoli florets
1 red bell pepper, seeded and cut into 3/4-inch squares
1 onion, chopped
1pound boneless skinless chicken breasts, cut into strips
1 (10 3/4-ounce) can low-fat cream of broccoli soup
1/2cup water
1teaspoon dried basil
1/2cup shredded reduced-fat Cheddar cheese
1 (8-ounce) package fettuccine


  1. In a large skillet coated with nonstick cooking spray, stir-fry the broccoli, red pepper and onion until crisp-tender, about 4 minutes.  Remove the vegetables from the skillet.  Coat the pan again with nonstick cooking spray and add the chicken.  Stir-fry until no longer pink, about 4 minutes.  Add the cream of broccoli soup, water and basil to the skillet.  Mix well.  Stir in the pepper mixture.  Bring to a boil; reduce heat, and cook for 10 minutes.  Add the cheese, stirring until the cheese is melted.
  2. Meanwhile, prepare the fettuccine according to the package directions, omitting any salt and oil.  Drain and serve with the chicken and sauce.

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