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INGREDIENTS

1 bunch Broccoli
6 oz spinach fettuccine
4 teaspoon Olive oil
4 4 oz boneless skinless chicken breast
1/2 teaspoon garlic and herb seasoning
1 Red onion ; thinly sliced and seperated into rings
4 Garlic cloves ; minced
1 head radicchio ; shredded
2 tablespoon Parmesan cheese ; grated
1/4 teaspoon Pepper
1/4 cup Basil ; chopped

Servings

INSTRUCTIONS

In a large pot of boiling water, cook broccoli 2 minutes. With a slotted spoon, transfer to a bowl. In the boiling water,cook the fettuccine according to package directions; drain.

In a large nonstick skillet, heat 2 teaspoons of the oil. Add the chicken and sprinkle with the herb seasoning; saute until cooked through, 4-5 minutes on each side. Transfer to plates.

In the skillet, heat the remaining 2 teaspoons of oil; saute the onion and garlic until tender, 3-4 minutes. Stir in the broccoli and radicchio ; cook, stirring frequently until tender; 4-5 minutes. Add the fettuccine then sprinkle with the cheese and apepper. Serve alongside the chinken, sprinkled with the basil.

NOTES

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Fettuccine with Chicken and Broccoli

1 bunch Broccoli 
6 oz spinach fettuccine 
4 teaspoon Olive oil 
4 4 oz boneless skinless chicken breast 
1/2  teaspoon garlic and herb seasoning 
1  Red onion thinly sliced and seperated into rings
4  Garlic cloves minced
1 head radicchio  shredded
2 tablespoon Parmesan cheese grated
1/4 teaspoon Pepper 
1/4  cup Basil chopped

In a large pot of boiling water, cook broccoli 2 minutes.  With a slotted spoon, transfer to a bowl.  In the boiling water,cook the fettuccine according to package directions; drain.

In a large nonstick skillet, heat 2 teaspoons of the oil.  Add the chicken and sprinkle with the herb seasoning; saute until cooked through, 4-5 minutes on each side.  Transfer to plates.

In the skillet, heat the remaining 2 teaspoons of oil; saute the onion and garlic until tender, 3-4 minutes.  Stir in the broccoli and radicchio ; cook, stirring frequently until tender; 4-5 minutes.  Add the fettuccine then sprinkle with the cheese and apepper.  Serve alongside the chinken, sprinkled with the basil.

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Nutrition

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Serving Size: 1 Serving (135g)
Recipe Makes: 4 Servings

Calories: 170
Calories from Fat: 22 (13%)

Amt Per Serving		% DV

	Total Fat 2.5g	3 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 0.4g
Cholesterol 31.7mg		10 %
Sodium 42.1mg		1 %
Potassium 355.4mg		9 %
Total Carbohydrate 30.9g		9 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 29.2g
Protein 7g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 170

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