Directions:
- Cook fettuccine according to pkg directions; drain well.
- In 10 inch skillet, bring chicken broth to a boil.
- Add garlic, carrots, peppers, broccoli and sun-dried tomatoes.
- Cook and stir for 2 minutes.
- Add basil and canned tomatoes with juice.
- Bring to a boil.
- Reduce heat to med; cook and stir for 5 minutes.
- Remove from heat; stir in fettuccine and parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 312.3 Kcal (1308 kJ) | ||
| Calories from fat | 39.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.39g | 7% | |
|---|---|---|---|
| Cholesterol | 56.6mg | 19% | |
| Sodium | 238.31mg | 10% | |
| Potassium | 414.22mg | 9% | |
| Total Carbs | 57.14g | 19% | |
| Sugars | 4.84g | 19% | |
| Dietary Fiber | 5.31g | 21% | |
| Protein | 12.55g | 25% | |
| Vitamin C | 62.9mg | 105% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 2.4mg | 13% | |
| Calcium | 98mg | 10% | |
| Amount Per 100 g | |||
| Calories | 155.76 Kcal (652 kJ) | ||
| Calories from fat | 19.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.19g | 7% | |
|---|---|---|---|
| Cholesterol | 28.23mg | 19% | |
| Sodium | 118.86mg | 10% | |
| Potassium | 206.59mg | 9% | |
| Total Carbs | 28.5g | 19% | |
| Sugars | 2.41g | 19% | |
| Dietary Fiber | 2.65g | 21% | |
| Protein | 6.26g | 25% | |
| Vitamin C | 31.4mg | 105% | |
| Vitamin A | 0.2mg | 11% | |
| Iron | 1.2mg | 13% | |
| Calcium | 48.9mg | 10% | |
* 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.
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