Vegetable and Tomato Chicken Fettuccine
Delight your taste buds with this vibrant Vegetable and Tomato Chicken Fettuccine, a comforting pasta dish that effortlessly combines tender chicken, fresh vegetables, and a rich tomato-infused sauce. Perfectly al dente fettuccine is tossed with golden pan-seared chicken breast, zucchini, and red bell peppers, all simmered in aromatic crushed tomatoes with a hint of Italian seasoning and red pepper flakes. Finished with a sprinkle of Parmesan cheese and fresh basil, this flavorful one-pan meal is both hearty and wholesome. Ready in just under an hour, this recipe is a weeknight savior that's packed with protein, vegetables, and bold Mediterranean-inspired flavors. Perfect for family dinners or impressing guests, this easy-to-make fettuccine is sure to become a new favorite!
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 2 pieces boneless, skinless chicken breasts
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 pieces garlic cloves, minced
- 1 medium red bell pepper, sliced
- 1 medium zucchini, sliced
- 28 oz canned crushed tomatoes
- 1 tsp Italian seasoning
- 0.25 tsp red pepper flakes
- 0.5 cup Parmesan cheese, grated
- 0.25 cup fresh basil, chopped (optional)
- water (for boiling pasta)
Instructions
Bring a large pot of water to a boil. Add a pinch of salt and cook the fettuccine according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper on both sides.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and fully cooked through (internal temperature of 165°F). Remove the chicken from the skillet and let it rest on a cutting board. Once cool, slice into thin strips.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the sliced red bell pepper and zucchini, cooking for another 4-5 minutes until the vegetables are tender but still slightly crisp.
Pour in the crushed tomatoes, and stir in the Italian seasoning, red pepper flakes, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Bring the sauce to a simmer and cook for 8-10 minutes, stirring occasionally.
Add the sliced chicken back into the skillet, stirring to combine with the sauce and vegetables.
Toss the cooked fettuccine into the skillet, mixing well to coat the pasta in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Remove from heat and stir in the grated Parmesan cheese. Adjust seasoning with more salt or pepper to taste, if needed.
Garnish with fresh chopped basil, if desired, and serve warm.
Nutrition Facts
Calories |
2534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.5 g | 79% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 4316 mg | 188% | |
| Total Carbohydrate | 323.5 g | 118% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 58.9 g | ||
| Protein | 182.0 g | 364% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 776 mg | 60% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 4525 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
