Recipe by Oxmoor House March 2006

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Recipe Summary test

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

Source

All-New Complete Step-by-Step Diabetic

Nutrition Facts

196 calories; fat 4.7g; saturated fat 0.9g; protein 17.6g; carbohydrates 22.2g; fiber 3.7g; cholesterol 39mg; sodium 238mg.
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