Ingredients
- 6 ounces uncooked fettuccine, broken in half
- 2 1/2 cups broccoli florets
- 1 cup diagonally sliced carrot
- 3/4 cup diagonally sliced celery
- 1/3 cup fat-free Italian dressing
- 1/3 cup low-fat mayonnaise
- 2 1/2 tablespoons prepared horseradish
- 1/2 teaspoon freshly ground black pepper
- 2 1/2 cups chopped cooked chicken breast
- 12 cherry tomatoes, halved
Nutrition Information
- calories 196
- caloriesfromfat 0.0 %
- fat 4.7 g
- satfat 0.9 g
- monofat 0.0 g
- polyfat 0.0 g
- protein 17.6 g
- carbohydrate 22.2 g
- fiber 3.7 g
- cholesterol 39 mg
- iron 0.0 mg
- sodium 238 mg
- calcium 0.0 mg
How to Make It
-
Cook fettuccine according to package directions, omitting salt and fat. Drain and rinse under cold water; drain again. Set aside.
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Cook broccoli, carrot, and celery in a small amount of boiling water 6 minutes or until crisp-tender. Drain; plunge into ice water, and drain again.
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Combine cooked fettuccine and broccoli mixture in a large bowl. Combine Italian dressing and next 3 ingredients; stir well. Add to fettuccine mixture; toss gently. Stir in chicken and tomato.
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