Ingredients
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1 lb Foster Farms Simply Raised® Free Range Boneless Skinless Chicken Breast Fillets
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1 medium zucchini, trimmed
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4 oz fettuccine, uncooked
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2 tbsps olive oil
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2 cups fresh broccoli florets
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2 cloves garlic, minced
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1 sweet pepper, cut into strips
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1 medium yellow summer squash, halved lengthwise and sliced into half-moon shapes
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½ cup fresh pea pods
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¼ cup dry white wine or chicken broth
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½ cup finely shredded Parmesan cheese, divided
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2 tsps snipped fresh thyme
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¾ tsp salt
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¼ tsp freshly cracked black pepper
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-- | fresh thyme leaves
Directions
- 1. Using a spiral vegetable slicer, cut zucchini into long strands. (You should end up with about 3 cups of lightly packed strands.) Set aside.
2. Cook fettucine for 2 minutes less than the time advised on the package directions, reserving ¼ cup salted pasta water. Set aside.
3. Meanwhile, in a 12-inch skillet, heat oil over medium heat. Stir in the diced chicken breasts, broccoli, and garlic. Cook and stir over medium-high heat about 4 minutes or until broccoli is crisp-tender. Stir in sweet pepper, yellow squash, and pea pods. Cook 2 minutes more.
4. Add zucchini strands, cooked fettuccine, wine or broth, ¼ cup of the cheese, and 2 teaspoons thyme, salt, and black pepper. Cook and toss mixture with tongs for 2 to 3 minutes or until it is heated through and chicken is done. If necessary, add reserved pasta water, a tablespoon at a time, until the mixture is the desired consistency.
5. Plate and sprinkle each serving with the remaining ¼ cup of Parmesan cheese and additional fresh thyme.
COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.