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This recipe is perfect if you’re seeking for a healthier alternative to classic chicken fettucine. Instead of the typical cream sauce, this meal employs a dressing made of vinegar and oil. It tastes great both heated and cold.
Cook the chicken and fettuccine pasta first. Next, chop up each and every veggie. Additionally, you should chop the chicken into little pieces. In a big glass dish, arrange the noodles, chicken, and vegetables in layers. It’s then time to prepare the dressing.
The dressing components must be combined as the final step in this straightforward recipe. When the dressing is prepared, drizzle it over the layers of pasta, vegetables, and chicken. You may either layer everything in the large glass or toss it all together. The chicken fettuccine is great any way!
Squeeze a lemon over the spaghetti that has been placed on your plate to give it a little extra flavor. Any night of the week, enjoy this tasty, straightforward dish! This chicken fettuccine will gratify everyone, regardless of the season.
FETTUCCINA DEL CHICKEN a mouthwatering new take on classic chicken fettucine without cream sauce. Recipe Print
INGREDIENTS 8 oz. cooked and drained spinach fettuccine noodles 2-3 cups cooked and shredded chicken Uncooked and sliced into strips, one large red bell pepper two medium crookneck yellow squash, sliced raw Uncooked and chopped half a cup of mushrooms clove powder Dressing 34 cup of oil white wine vinegar, 1/3 cup 3 t sugar and 3 t water 1 t basil leaves and 1/2 t salt 1 chopped clove of garlic INSTRUCTIONS In a sizable glass bowl, put the cooked noodles. Include chicken and more veggies. If desired, add a little garlic powder. To make the dressing, combine all the ingredients in a separate bowl. In the large glass bowl, add the dressing to the remaining ingredients. If preferred, toss all of the ingredients together before serving. IMPORTANT NOTES Adapted from Carol Gordon Oertle EVEN TASTIER RECIPES TO TRY: