Skip to Content
Menu

Crispy Chicken and Fettuccine

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Sep 7, 2010
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
With frozen chicken nuggets and refrigerated fettuccine, even busy cooks can prepare a 20-minute meal.

Crispy Chicken and Fettuccine

  • Prep Time 20 min
  • Total 20 min
  • Servings 4
  • Ingredients 6
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 1 package (12 oz) frozen southern-style chicken nuggets
  • 1 package (9 oz) refrigerated fettuccine
  • 1 can (14.5 oz) Muir Glen diced tomatoes with Italian herbs, undrained
  • 1 can (15 oz) tomato sauce
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons shredded Parmesan cheese

Instructions

  • Step 
    1
    Heat oven to 400°F. Bake chicken nuggets as directed on package.
  • Step 
    2
    Meanwhile, cook and drain fettuccine as directed on package. Leave fettuccine in colander after draining. In same saucepan, heat tomatoes and tomato sauce over medium heat, stirring occasionally, until thoroughly heated.
  • Step 
    3
    Add fettuccine, chicken and parsley to tomato sauce; toss to coat. (If desired, cut chicken nuggets in half.) Sprinkle with cheese.

Nutrition

520 Calories
24g Total Fat
21g Protein
57g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
520
Calories from Fat
210
Total Fat
24g
36%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
45mg
16%
Sodium
1550mg
64%
Potassium
640mg
18%
Total Carbohydrate
57g
19%
Dietary Fiber
5g
21%
Sugars
7g
Protein
21g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
25%
25%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved