| 1 lb | Foster Farms Simply Raised diced chicken breasts |
| 1 | medium zucchini, trimmed |
| 4 oz | fettuccine, uncooked |
| 2 tbsps | olive oil |
| 2 cups | fresh broccoli florets |
| 2 cloves | garlic, minced |
| 1 | sweet pepper, cut into strips |
| 1 | medium yellow summer squash, halved lengthwise and sliced into half-moon shapes |
| ½ cup | fresh pea pods |
| ¼ cup | dry white wine or chicken broth |
| ½ cup | finely shredded Parmesan cheese, divided |
| 2 tsps | snipped fresh thyme |
| ¾ tsp | salt |
| ¼ tsp | freshly cracked black pepper |
| -- | fresh thyme leaves |
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.
