Chicken And Peas With Pink Alfredo Sauce Recipes

CHICKEN FETTUCCINE ALFREDO

Chicken Fettuccine Alfredo image

This chicken fettuccine Alfredo is very creamy and tasty. You'll be surprised it's so low-fat. A filling dish, this recipe mixes tender chunks of chicken with peas, noodles and a smooth sauce. -LaDonna Reed, Ponca City, Oklahoma

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

6 ounces uncooked fettuccine
1 pound boneless skinless chicken breasts, cubed
1 small onion, chopped
1 tablespoon butter
4 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
4-1/2 teaspoons all-purpose flour
1-1/2 cups fat-free half-and-half
1 cup frozen peas, thawed
1/4 cup grated Parmesan cheese

Steps:

Cook fettuccine according to package directions. Meanwhile, in , a large skillet, saute chicken and onion in butter until chicken is no longer pink. Add the garlic, salt and cayenne; cook 1 minute longer. Stir in flour until blended., Gradually add the half-and-half, peas and cheese. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain fettuccine; toss with chicken mixture.

Nutrition Facts : Calories 425 calories, Fat 8g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 577mg sodium, Carbohydrate 49g carbohydrate (10g sugars, Fiber 4g fiber), Protein 36g protein.

BACON CHICKEN ALFREDO

Bacon Chicken Alfredo image

"I had a rich pasta dish similar to this at a restaurant," recalls Dana Simmons of Lancaster, Ohio. " It was so unique that i tried to duplicate it at home a few days later. This is remarkably close, but not as fussy because it uses ready-made ingredients rather than being made from scratch."

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 package (16 ounces) fettuccine
1 pound sliced bacon, diced
1-1/4 pounds boneless skinless chicken breast, cubed
1/4 teaspoon salt
1/4 teaspoon pepper
1 jar (16 ounces) prepared Alfredo sauce
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon Italian seasoning
1/4 cup grated Parmesan cheese

Steps:

Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings., Sprinkle the chicken with salt and pepper. Cook chicken in the drippings over medium-high heat until meat is no longer pink. , Drain fettuccine; stir into a skillet. Add the Alfredo sauce, spinach, Italian seasoning and bacon. Cook and stir until heated through. Sprinkle with cheese.

Nutrition Facts : Calories 699 calories, Fat 38g fat (15g saturated fat), Cholesterol 105mg cholesterol, Sodium 1329mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 4g fiber), Protein 44g protein.

CHICKEN ALFREDO PASTA SKILLET

Chicken Alfredo Pasta Skillet image

A scratch dinner done in 40 minutes using just one pan? It's not too good to be true-but it is so very good! A classic homemade Alfredo sauce gets tossed with cooked chicken, peas and ziti pasta for an impressive meal that you can make on the fly.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 11

Ingredients

2 tablespoons butter
2 teaspoons finely chopped garlic
3 cups Progresso™ chicken broth (from 32-oz carton)
8 oz uncooked ziti pasta (2 1/2 cups)
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups heavy whipping cream
1 cup grated Parmesan cheese
2 cups shredded deli rotisserie chicken
3/4 cup frozen sweet peas
Chopped Italian (flat-leaf) parsley, if desired

Steps:

In 12-inch nonstick skillet, heat butter over medium heat until melted; add garlic. Cook and stir constantly about 1 minute or until fragrant. Add broth, pasta, salt and pepper; heat to boiling. Reduce heat to medium. Cook uncovered 12 to 14 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed.
Stir in whipping cream and Parmesan cheese; cook over medium-high heat 2 to 3 minutes, stirring frequently, until bubbly. Stir in chicken and frozen sweet peas; cook 2 to 3 minutes, stirring occasionally, until thoroughly heated through.
Let stand 5 minutes before serving. Garnish with parsley.

Nutrition Facts : Calories 550, Carbohydrate 38 g, Cholesterol 130 mg, Fat 4 1/2, Fiber 2 g, Protein 28 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 4 g, TransFat 1 g

CHICKEN AND PEAS WITH PINK ALFREDO SAUCE

Chicken and Peas with Pink Alfredo Sauce image

This chicken topped with a creamy mixture of marinara sauce, half-and-half, peas and Parmesan cheese makes the perfect weeknight recipe.

Provided by My Food and Family

Categories Recipes

Time 50m

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 small boneless skinless chicken breasts (1 lb.)
1/2 cup flour
3/4 cup CLASSICO Tomato and Basil Pasta Sauce
1/4 cup half-and-half
1/2 cup frozen peas
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

Preheat oven to 375°F. Coat chicken with flour; place in 2-qt. baking dish sprayed with cooking spray.
Mix remaining ingredients; pour over chicken.
Bake 30 min. or until chicken is cooked through (165ºF).

Nutrition Facts : Calories 280, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 310 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 5 g, Protein 31 g

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