Chicken Fettucini...a quick weeknight meal

By: Laura

My goal is to make delicious meals for my family at least five nights a week, which can be a challenge to say the least.  Most of the time, when I get home, I don't have much ambition to get cookin', but when I've got a quick meal on the menu like chicken fettucini, my motivation lifts considerably.  This meal is one that I've been eating since high school.  My mom, who is always on the look out for delicious, quick meals, found this one.  I love it's versatility as well.  I'll tell you more about it below.

Veggies are the key ingredient to this meal.  Here, I used broccoli, peppers and red onions, but the possibilities are endless... I've used cauliflower, sugar snap peas and all types of onions for this recipe.  In this action shot, I'm cooking the veggies until tender, but still a bit crunchy.  While I was making this version, I also used chicken breast that I'd cooked they day before, thus saving me a step (of cooking the chicken) in this recipe, making it even faster.  I find either method to be delicious though.
While the veggies are cooking, be sure to get a pot of water boiling for your pasta.  This recipe calls for fettucini, but again, I've used all types of pasta including wide egg noodles, as I did on this night.

After the vegetables have been cooked and the chicken is added, then you can put together the simple sauce: cream of chicken soup, cheddar cheese, and a bit of water to thin it out.  Not to mention some yummy basil.

And there you have it, a tasty, quick meal.  (Derek loves this one, thus the huge portion!)  

Study the recipe below and put this on your menu next week.  It's a winner every time and there is no way to mess it up.  Plus, the family will love the flavors.

Chicken Fettucini

From the kitchen of Mom

1 1/2 cups broccoli florets

1 medium yellow, red or green pepper cut to desired size

1 medium onion chopped

1 T. oil

12 oz. chicken breast (cut into 1 inch squares)

1 can cream of chicken

1/2 cup water

1 t. dried basil

1/2 cup cheddar cheese

8 oz. fettucini

Cook chicken in 1 TB. of oil until cooked through.  Remove the chicken and set aside.  Add more oil and cook the vegetables until tender, yet still crispy, all the while, bring a separate pot of water to a boil for pasta.  Once the water boils, cook pasta according to package directions. 

Add the cream of chicken, water, basil, and cheddar cheese to the vegetable mixture and stir to combine.  Add the chicken to the sauce and vegetables and heat the sauce through.  Serve over pasta.