Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 oz Fettuccine, uncooked
12 oz Boneless chicken breasts
-- (skinless)
2 c Italian salad dressing
-- (non-fat)
2 c Water; divided
2 bn Scallions or spring onions
-- chopped
1 Chicken bouillon cube
2 ts Margarine
Freshly ground black pepper
1 ts Vegetable oil
1 Red bell pepper
-- seeds and ribs removed
-- chopped
Chopped parsley for garnish

Prepare pasta according to package directions; drain.

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.

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.

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.

Each serving provides: 767 Calories; 40.8 g Protein; 132 g
Carbohydrates; 7 g Fat; 49.5 mg Cholesterol; 378 mg Sodium. Calories
from Fat: 8%

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