• Cooking Time:
  • Servings:
  • Preparation Time:


  • 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


  • 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.


Categories: Main Dish  Pasta  Poultry 

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