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Ingredients
US|METRIC
4 SERVINGS
- 8 oz. fettuccine
- 1 cup frozen peas
- 1 Tbsp. olive oil
- 1 lb. boneless, skinless chicken breasts (, cut into bite-size pieces)
- 1 onion (, chopped)
- 1/2 cup pumpkin puree
- 1 jar Bertolli Garlic Alfredo Sauce
- 1 tsp. sage leaves (chopped)
- 1 pinch ground nutmeg
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Directions
- Cook fettuccine according to package directions, adding green peas during the last 2 minutes of cook time. Reserve 1/2 cup pasta cooking water to thin sauce, if necessary.
- Meanwhile, heat olive oil in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is almost done, about 5 minutes . Remove chicken with slotted spoon and set aside.
- Cook onion in same skillet over medium heat, stirring frequently, until onion is tender, about 5 minutes. Stir in pumpkin and cook, stirring frequently, until pumpkin is slightly darkened, about 2 minutes. Stir in Sauce. Bring to a boil. Reduce heat to low and stir in fettuccine; toss to coat. Stir in sage and nutmeg. Thin sauce, if necessary, with pasta cooking water.
NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories420Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol75mg25% |
Sodium250mg10% |
Potassium700mg20% |
Protein33g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate52g17% |
Dietary Fiber5g20% |
Sugars5g |
Vitamin A110% |
Vitamin C15% |
Calcium4% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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