Pasta with Italian Chicken and Scallions

Pasta with Italian Chicken and Scallions
February 11 00:00 2003 Print This Article
Pasta with Italian Chicken and Scallions

4 Servings


  • 12 oz. Fettuccine, uncooked
  • 12 oz. boneless, skinless chicken breasts
  • 2 cups non-fat Italian salad dressing
  • 2 cups water, divided
  • 2 bunches scallions or spring onions, chopped
  • 1 chicken bouillon cube
  • 2 tsp. margarine
  • Freshly ground black pepper to taste
  • 1 tsp. vegetable oil
  • 1 red bell pepper, seeds and ribs removed, chopped
  • Chopped parsley for garnish


  1. Prepare pasta according to package directions; drain.
  2. In a large skillet, cook chicken in Italian dressing and water over medium-high heat until cooked through. Remove from pan and allow to cool slightly. Cut into bite-sized pieces.
  3. In a medium saucepan, bring 1 cup of water to a boil. Add the onions and bouillon cube. Cook until onions are soft, about 3 minutes. Drain and reserve liquid. Puree the onions with margarine and 1/2 cup of the reserved liquid in a food processor or blender until smooth. Season with freshly ground black pepper to taste. Toss with pasta.
  4. In a medium non-stick saute pan, heat oil over medium-high heat. Add bell pepper and saute until tender, about 3 to 4 minutes. Arrange pasta on a platter and top with chicken and bell pepper. Toss lightly. Garnish with parsley and serve.

Source: National Pasta Association

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