Fettuccine With Pepper Sauce
Creamy fettuccine paired with colorful peppers, broccoli, and chicken offers a satisfying, well-balanced meal rich in flavors and textures, perfect for weeknight dinners.
Ingredients
- nonstick spray coating ⓘ
- 1 1/2 cups broccoli, chopped ⓘ
- 1 medium red, green, or yellow pepper, cut into 3/4-inch squares ⓘ
- 1 medium onion, chopped ⓘ
- 12 oz. skinless, boneless chicken, cut into strips ⓘ
- 1 (10 3/4 oz.) can cream soup (chicken, celery or broccoli)
- 1/2 cup water ⓘ
- 1/2 teaspoon basil
- 1/2 cup shredded low-fat cheese ⓘ
- 8 oz. fettuccine ⓘ
- Parmesan cheese ⓘ
Instructions
- Spray a large skillet with nonstick coating.
- Stir-fry broccoli, pepper, and onion for 3 to 4 minutes; remove from skillet.
- Add chicken; stir-fry 3 to 4 minutes or until no longer pink.
- Add cream soup, water, and basil to the skillet; mix thoroughly.
- Stir in the pepper mixture.
- Bring to a boil, then reduce heat.
- Add shredded low-fat cheese, stirring until cheese is almost melted.
- Serve over hot cooked fettuccine; top with Parmesan cheese.
Tips & Substitutions
For a lighter version, consider using zucchini noodles instead of fettuccine. You can substitute the chicken with tofu or chickpeas for a vegetarian option. If you prefer a spicier kick, add red pepper flakes to the sauce. Always taste and adjust the seasoning, as different brands of cream soup can vary in saltiness.
Serving Suggestions
This dish pairs beautifully with a fresh green salad or garlic bread for a complete meal. For a more substantial side, consider serving it alongside roasted vegetables or a light Italian recipe, such as Broccoli Lasagne. Garnish with additional Parmesan and fresh basil for extra flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water to the skillet to prevent the sauce from drying out and heat over medium-low heat, stirring occasionally until warmed through. Avoid microwaving for best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Fettuccine With Pepper Sauce contains roughly 202 calories, with 12g protein, 25g carbohydrates, and 7g fat. It is an excellent source of vitamin C (34% of the Daily Value), vitamin A (30% of the Daily Value), and calcium (27% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 637mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes, frozen broccoli and peppers can be used in this recipe. Just make sure to thaw and drain any excess moisture before adding them to the skillet. This will help maintain the right texture and prevent the dish from becoming watery.
How can I make this recipe gluten-free?
To make this dish gluten-free, substitute regular fettuccine with gluten-free pasta made from rice or quinoa. Also, check the cream soup label for gluten-free certification or make a homemade version using gluten-free flour to thicken it.
What can I add for extra flavor?
For added depth of flavor, consider incorporating minced garlic or a splash of lemon juice to the sauce. Fresh herbs like parsley or thyme also work well. If you enjoy a bit of smokiness, try adding smoked paprika or a dash of Worcestershire sauce.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).