Chicken & Vegetable Fettuccine Recipe

Name: Chicken & Vegetable Fettuccine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g fettuccine pasta; 1 tablespoon olive oil; 1 zucchini, sliced; 200 g button mushrooms, halved; 2 spring onions, finely sliced; 420 g cream of chicken soup; 1/4 cup light cream; 1/4 cup water; 200 g cherry tomatoes, halved; 1/2 cup fresh parsley, chopped; parmesan cheese, to serve

Servings: persons

400 g fettuccine pasta
1 tablespoon olive oil
1 zucchini, sliced
200 g button mushrooms, halved
2 spring onions, finely sliced
420 g cream of chicken soup
1/4 cup light cream
1/4 cup water
200 g cherry tomatoes, halved
1/2 cup fresh parsley, chopped
parmesan cheese, to serve

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.

684

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 400 g fettuccine pasta, 1 tablespoon olive oil, 1 zucchini, sliced, 200 g button mushrooms, halved, and more.

Yes, Chicken & Vegetable Fettuccine falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken & Vegetable Fettuccine

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