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  • 12 ounces dry plain or spinach fettuccine pasta, uncooked
  • 1 tablespoon Pure Wesson® Vegetable Oil
  • 6 boneless skinless chicken breasts (6 breasts = about 2 lb)
  • 3 green onions, sliced thin
  • 1/2 cup frozen chopped green bell pepper
  • 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
  • 1 container (10 oz each) refrigerated Alfredo sauce

Nutrition Information*

Serving Size 6 servings (1 breast, 1/2 cup sauce and 3/4 cup pasta each)
Calories 643

View complete nutrition information


  1. Cook pasta according to package directions. Meanwhile, heat oil in large skillet over medium-high heat. Add chicken; cook 10 minutes or until no longer pink in centers (165°F), turning once. Remove from skillet; cover to keep warm.
  2. Add onions and bell pepper to same skillet. Cook 3 minutes or until crisp-tender, stirring frequently. Add undrained tomatoes; reduce heat to low. Stir in Alfredo sauce and heat gently 3 to 4 minutes or until hot, stirring frequently.
  3. Slice chicken diagonally. Divide pasta between 6 serving plates; top with chicken and sauce.
Nutrition Information close
Amount per Serving
Calories 643  
  % Daily Value*
Total fat 27 g 41%
Saturated fat 14 g 69%
Cholesterol 153 mg 51%
Sodium 634 mg 26%
Carbohydrate 51 g 17%
Dietary fiber 4 g 16%
Sugars 3 g  
Protein 47 g  
Vitamin A   7%
Vitamin C   22%
Calcium   18%
Iron   21%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
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