Fettuccine Primavera
You can never have too many main course recipes, so give Fettuccine Primaveran a try. One portion of this dish contains roughly 29g of protein, 75g of fat, and a total of 949 calories. This recipe covers 37% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have parsley, olive oil, butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 20 minutes.
Instructions
In a large saucepan, cook fettuccine according to package directions; drain. Meanwhile, place broccoli and asparagus in a small microwave-safe bowl.
Add water; cover and cook on high for 2 minutes. Immediately rinse vegetables with cold water; drain thoroughly. Set aside.
In a large skillet, stir-fry chicken in 2 tablespoons butter for 3 minutes or until no longer pink.
Remove chicken from skillet and set aside.
In same skillet, cook zucchini, carrots, mushrooms, snow peas, red pepper, green onions and garlic in remaining butter and olive oil until tender.
Transfer vegetables, including broccoli and asparagus, to a large bowl. Season with salt and pepper.
In same skillet, bring cream to a boil. Boil for 2-3 minutes, stirring constantly.
Add cooked fettuccine and parsley to cream; toss until noodles are coated.
Add fettuccine mixture to vegetables.
Add chicken and toss to combine.
Place on serving platter.