Ingredients
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1 (9 ounce) package refrigerated fresh fettuccine
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0.5 (16 ounce) package fresh broccoli florets, i just use fresh broccoli (4 cups)
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1/3 cup fat-free honey-dijon salad dressing
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1/4 cup red wine vinegar
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1 tablespoon Dijon mustard
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1 teaspoon olive oil
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1 teaspoon garlic, minced
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1 (10 1/8 ounce) package cooked boneless skinless chicken breasts, shredded (I just use cooked leftover chicken)
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1/4 teaspoon ground pepper
Instructions
- Cut pasta in half before cooking.
- Cook pasta according to package directions, omitting salt and fat.
- Add broccoli to pasta during last 3 minutes of cooking time.
- Drain well; place in large bowl.
- While pasta cooks, combine dressing and next 4 ingredients; stir well.
- Pour dressing mixture over pasta mixture.
- Add chicken, and toss gently.
- Sprinkle with pepper.