Healthified Rosemary-Maple Chicken Fettuccine

Healthified Rosemary-Maple Chicken Fettuccine

Healthified Rosemary-Maple Chicken Fettuccine
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total prep
71% less sat fat • 40% less sodium than the original recipe— see the comparison. Savory with a touch of sweetness—this chicken dish is a must-try! Best of all, it’s ready in 30 minutes, start to finish.


  • 10 ounces dried fettuccine
  • 5 skinless, boneless chicken breast halves (about 1 1/2 pounds total)
  • 1/8 teaspoon black pepper
  • 1/4 cup maple syrup
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 medium red, green, and/or yellow sweet peppers, seeded and cut into bite-size strips
  • 1 medium onion, sliced
  • 3/4 cup reduced-sodium chicken broth
  • 1 tablespoon cornstarch
  • 1 teaspoon snipped fresh rosemary


  • Cook pasta according to package directions; drain. Set aside and keep warm.
  • Meanwhile, sprinkle chicken with salt and the 1/4 teaspoon black pepper. In a very large skillet, cook chicken in hot oil over medium heat for 10 to 12 minutes or until an instant-read thermometer inserted in chicken registers 170°F, turning chicken once. Remove chicken from skillet; keep warm.
  • Increase heat to medium-high. Add vegetables to skillet; cook and stir for 6 to 8 minutes or until vegetables are crisp-tender.
  • In a small bowl, stir together chicken broth, cornstarch, rosemary, and the 1/8 teaspoon black pepper. Add to skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in maple syrup.
  • To serve, arrange hot pasta on individual dinner plates or in shallow bowls. Top with chicken. Spoon vegetables and sauce over chicken.

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