Ranch Chicken Fettuccine
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No matter the type of pasta you use, fresh or dried, plain, whole grain or spinach, this great-tasting Ranch Chicken Fettuccine has the hallmarks of a restaurant dish yet it's an easy homemade dinner recipe.
What You'll Need
- 2 tablespoons olive oil
- 1 (12-ounce) package fresh broccoli florets
- 1 medium-sized red bell pepper, diced
- 1 garlic clove, minced
- 2 (9-ounce) packages refrigerated fettuccine
- 2 (6-ounce) packages grilled chicken breast strips
- 4 sundried tomato halves in oil, drained and chopped
- 2 teaspoons minced fresh rosemary (see Note)
- 1 (8-ounce) bottle ranch dressing
- 1/4 cup grated Parmesan cheese
What to Do
- In a large skillet, heat oil over medium-high heat.
- Add broccoli, bell pepper, and garlic, and saute 7 minutes, or until crisp-tender.
- Meanwhile, prepare pasta according to package directions. Drain and keep warm.
- Stir chicken, tomatoes, and rosemary into vegetable mixture. Cook until heated through, stirring occasionally.
- Toss together pasta, chicken mixture, dressing, and cheese; serve immediately.
NOTE: If you don't have fresh rosemary, you can substitute 1/2 teaspoon dried rosemary.
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