4 ounces uncooked fettuccine
1 cup broccoli flowerets
1/2 cup 1/4-inch strips carrot
1 teaspoon olive or vegetable oil
1/2 pound boneless skinless chicken breast halves, cut into 1/2-inch strips
1 garlic clove, finely chopped
1/3 cup ranch dressing
2 tablespoons grated Parmesan cheese
1 teaspoon shredded fresh basil leaves or 1/8 teaspoon dried basil leaves
Cook and drain fettuccine as directed on package–except add broccoli and carrot 1 minute before fettuccini is done.
While fettucine is cooking, heat oil in 10-inch nonstick skillet over medium-high heat. Cook chicken and garlic in oil 2 to 3 minutes, stirring frequently, until chicken is no longer pink in center; remove from heat.
Stir dressing, cheese and basil into chicken. Toss with fettucine and vegetables.