Place broccoli and red peppers in large skillet. Add water; cover.
Cook on medium heat 8 min. or until vegetables are crisp-tender. Add chicken and sauce; cook, uncovered, 2 min. or until heated through, stirring frequently.
Place hot fettuccine in large serving bowl. Add chicken mixture; mix lightly. Top with the cheese.
Prepare as directed, substituting 2 carrots, peeled and thinly sliced, for the red pepper.
Add 6 medium mushrooms, quartered. Cook with the broccoli and red peppers.
Prepare as directed, substituting dry white wine for the water.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings, 2 cups each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.