Ingredients:
1 package (9 oz) refrigerated fettuccine
2 cups small fresh broccoli florets
1⁄2 cup Italian dressing
1 lb chicken breast strips for stir-fry
1 medium red onion, cut into thin wedges
1⁄4 teaspoon garlic-pepper blend
1⁄2 cup sliced drained
roasted red bell peppers (from 7-oz jar) Shredded Parmesan cheese, if desired

Method:
1 Cook and drain fettuccine and broccoli together as directed on fettuccine package. Toss with 2 tablespoons of the dressing. Cover to keep warm.

2 Meanwhile, in 12-inch nonstick skillet, heat 2 tablespoons of the dressing over medium-high heat. Add chicken, onion and garlicpepper blend; cook 4 to 6 minutes, stirring occasionally, until chicken is no longer pink in center.

3 Stir bell peppers and remaining 1⁄4 cup dressing into chicken mixture. Cook 2 to 3 minutes, stirring occasionally, until warm. Serve chicken mixture over fettuccine and broccoli. Serve with cheese.

time-saver:
Fresh fettuccine and packaged broccoli florets from the produce department can help you get this dish to the table faster.

Fettuccine with chicken and vegetables recipe