Crispy Chicken and Fettuccine

With frozen chicken nuggets and refrigerated fettuccine, even busy cooks can prepare a 20-minute meal.

Crispy Chicken and Fettuccine


  • 1 (12 ounce) package frozen southern-style chicken nuggets
  • 1 (9 ounce) package refrigerated fettuccine
  • 1 (14.5 ounce) can Muir Glen diced tomatoes with Italian herbs, undrained
  • 1 (15 ounce) can tomato sauce
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons shredded Parmesan cheese


  1. Heat oven to 400 degrees F.
  2. Bake chicken nuggets as directed on package.
  3. Meanwhile, cook and drain fettuccine as directed on package. Leave fettuccine in colander after draining.
  4. In same saucepan, heat tomatoes and tomato sauce over medium heat, stirring occasionally, until thoroughly heated.
  5. Add fettuccine, chicken and parsley to tomato sauce; toss to coat. (If desired, cut chicken nuggets in half.)
  6. Sprinkle with cheese.

Prep: 20 min | Yield: 4 servings

Nutrition Information: 1 Serving (1 Serving) Calories 520 (Calories from Fat 210), Total Fat 24g (Saturated Fat 5g, Trans Fat 0g), Cholesterol 45mg; Sodium 1550mg; Total Carbohydrate 57g (Dietary Fiber 5g, Sugars 7g), Protein 21g

Exchanges: 3 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 1 1/2 Lean Meat; 1/2 Fat

Carbohydrate Choices: 3 1/2

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo used with permission from: Betty Crocker

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