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. butter
Freshly ground black pepper to taste
1 tsp. 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 butter 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 sauté pan, heat oil over medium-high heat. Add bell pepper and sauté 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.
recipe provided by 2016 National Pasta Association