Chicken fettuccine with roasted vegetables. Super easy, healthy vegetable pasta recipe.
Flavorful vegetables make this super-filling.
I love pasta. I do NOT love the calories in pasta. That’s why this chicken fettuccine is a fabulous dish. Packed with flavor, the vegetables make it so filling. I’m always stuffed when I get done with a serving…which only includes 2 little oz. of fettuccine. So I get my pasta fix without all the calories.
If you’re looking for other healthy dishes, check out my Smothered Zucchini or Tilapia Veracruz.
Notes on Chicken Fettuccine with Roasted Vegetables
Okay, this chicken fettuccine recipe is really, really EASY to make.
That being said, it requires a lot of pots and pans. And doing stuff at the same time.
You start with the vegetables and get them in the oven.
While they’re cooking, you cook the chicken and fettuccine.
And then- towards the end- you heat up the cream and cheese sauce.
Then you toss it all together.
Nothing is at all hard to do. It doesn’t require any hard cooking skills. Just a lot of cooking different things at the same time.
Chicken Fettuccine with Roasted Vegetables
Ingredients
- 1 medium zucchini
- 1 medium yellow squash
- 1 red pepper
- 1 green pepper
- 8 oz mushrooms
- 1/4 C. white onion
- 4 Tbsp. olive oil divided
- 3 packets Lipton onion mushroom soup mix
- 2 boneless, skinless chicken breasts
- 8 oz. fettuccine
- 1 C. heavy cream
- 1/2 C. Parmesan cheese
Instructions
- Pre-heat oven to 400°
- Cut zucchini, squash, red & green peppers, mushroom, & onion into bite-size pieces.
- Toss red and green peppers with 1 & 1/4 Tbsp. olive oil in a large Ziploc bag. Add 1 & 1/2 packets of dry onion mushroom soup mix. Toss to coat evenly. Spread vegetables on a large baking sheet. Bake for 20 minutes.
- Toss zucchini, squash, mushrooms, and onion with 1 & 3/4 Tbsp. olive oil in the same Ziploc bag. Add remaining 1 & 1/2 packets of dry onion mushroom soup mix. Toss to coat evenly. Bake for 10 minutes.
- While vegetables are cooking, cut chicken into bite-size pieces. Sauté chicken in 1 Tbsp. olive oil until cooked thoroughly.
- While vegetables & chicken are cooking, cook fettuccine according to package directions. Drain.
- In a small saucepan, heat cream and parmesan cheese until cheese is melted.
- In a large pot, toss cooked vegetables, cooked chicken, cooked and drained fettuccine, and hot cream sauce.
What do you think?
I hope you liked this chicken fettuccine with roasted vegetables. It’s definitely our go-to when looking for a healthy vegetable pasta recipe.
Speaking of…what are your go-to healthy recipes? I’m always looking for flavorful, healthy recipes. Comment below letting me know!
Could you do me a favor? If you enjoyed this recipe, could you rate it on the recipe card? And share it with your friends? Share buttons are at the top.
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