Chicken & Vegetable Fettuccine Recipe

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Chicken & Vegetable Fettuccine
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Ingredients:

Directions:

  1. Cook pasta in a large saucepan of boiling water, following the packet directions, until just tender (al dente).
  2. Heat the oil, add the zucchini, mushrooms and spring onions.
  3. Cook vegetables for 5 minutes, or until heated through.
  4. Pour in soup, cream and 1/4 cup water.
  5. Cook for 2 minutes, or until heated through.
  6. Stir in the tomatoes and parsley.
  7. Toss through cooked pasta and top with parmesan if desired.
  8. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 447.86 Kcal (1875 kJ)
Calories from fat 112.32 Kcal
% Daily Value*
Total Fat 12.48g 19%
Cholesterol 8.4mg 3%
Sodium 956.95mg 40%
Potassium 430.59mg 9%
Total Carbs 69.27g 23%
Sugars 6.14g 25%
Dietary Fiber 4.48g 18%
Protein 15.71g 31%
Vitamin C 20.3mg 34%
Iron 4.3mg 24%
Calcium 39.2mg 4%
Amount Per 100 g
Calories 125.74 Kcal (526 kJ)
Calories from fat 31.53 Kcal
% Daily Value*
Total Fat 3.5g 19%
Cholesterol 2.36mg 3%
Sodium 268.67mg 40%
Potassium 120.89mg 9%
Total Carbs 19.45g 23%
Sugars 1.72g 25%
Dietary Fiber 1.26g 18%
Protein 4.41g 31%
Vitamin C 5.7mg 34%
Iron 1.2mg 24%
Calcium 11mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.2
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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