Chicken Fettuccine Alfredo With Veggies Recipes

FETTUCCINE ALFREDO WITH CHICKEN

Steps:

• Cook pasta as directed on package.
• Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 to 7 min. or until chicken is done, stirring occasionally. Remove from skillet. Mix broth and flour in same skillet. Stir in Neufchatel, 2 Tbsp. Parmesan, garlic powder and pepper; cook 2 min. or until mixture boils and thickens, stirring constantly with whisk. Stir in chicken.
• Drain pasta; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with remaining Parmesan.

CHICKEN FETTUCCINE ALFREDO WITH VEGGIES

Steps:

• Fill a Dutch oven two-thirds full with water; bring to a boil. Add fettuccine and vegetables; return to a boil. Cook on high for 2-3 minutes or until tender; drain. Stir in chicken and Alfredo sauce; heat through. Sprinkle with cheese.

CHICKEN ALFREDO WITH FETTUCCINE

Steps:

• Cut chicken in strips. Season with salt and white pepper and saute in butter. Meanwhile in a separate pot, simmer garlic cloves in cream for 10 minutes.
• Pour cream into pan with chicken, removing garlic cloves. Stir in Parmesan. Cook pasta according to package instructions.
• Toss pasta with sauce and serve with extra Parmesan.

CHICKEN FETTUCCINE ALFREDO

Steps:

• Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
• Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
• Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
• Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
• Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

CHICKEN VEGETABLE FETTUCCINE ALFREDO RECIPE

Steps:

• Bring a large pot of water to a boil.
• Add salt, onion flakes and minced garlic to season the water.
• Add the fettuccine noodles and cook until al dente. Do not overcook.
• When noodle are done, toss with butter and parsley.
• Bring 1/4 cup water to a simmer in a large skillet.
• Add vegetables and cook just until barely tender. Do not over cook. Salt to taste.
• Season chicken breast with salt and pepper.
• Melt butter in a grill pan.
• Cook chicken breast until done.
• In a medium sauce pan, melt 3 tablespoons butter with olive oil.
• Add in heavy cream, garlic, parsley, parmesan, and white pepper.
• Simmer for 8 minutes or until thickened
• Add mozzarella.
• Remove from heat. Sauce will thicken as it cools.
• Toss pasta with Alfredo sauce and place on a plate.
• Top with vegetables, chicken, & fresh tomatoes.
• Garnish with mozzarella and parsley.
• Serve hot.

CHICKEN FETTUCCINI ALFREDO

Steps:

• In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.

CHICKEN FETTUCCINE ALFREDO WITH VEGETABLES

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat 1 Tbsp. oil in large skillet on medium-high heat. Add chicken; cook and stir 5 to 6 min. or until done. Remove from skillet; cover to keep warm.
• Heat remaining oil in same skillet on medium-high heat. Add asparagus, onions and mushrooms; cook 2 to 3 min. or until crisp-tender, stirring constantly. Stir in tomatoes.
• Drain pasta, reserving 1/2 cup cooking water. Add drained pasta to asparagus mixture along with chicken and sauce. Cook on medium-low heat 5 to 6 min. or until heated through, stirring constantly and adding enough reserved cooking water to obtain desired consistency. Sprinkle with bacon.

CHICKEN & VEGETABLE ALFREDO

Steps:

• Cook fettuccine according package directions. Meanwhile, in a large skillet, saute chicken and peas in butter until chicken is no longer pink. Add tomatoes and garlic; cook 2 minutes longer. , Combine the flour, salt, pepper and cream; stir into chicken mixture. Bring to a boil. Cook and stir for 1-2 minutes or until thickened., Stir in goat cheese and parsley; cook and stir until cheese is melted. Drain fettuccine; toss with chicken mixture.

CHICKEN AND VEGETABLE PENNE ALFREDO

Steps:

• Boil pasta according to package instructions (except I only used 1/2 Tbsp salt). Drain cooked pasta and mix in 1 1/2 tbsp butter so the noodles don't stick to each other.
• Season chicken with salt, pepper and your favorite seasoning such as Mrs. Dash. Grill or saute your seasoned chicken until fully cooked. Let it rest to cool down slightly, then slice it against the grain.
• Heat a deep/large skillet over medium/high heat. Toss in 1 Tbsp butter and a couple Tbsp olive oil. Sautee sliced bell peppers, sliced mushrooms and finely diced onions until soft (about 8 min).
• Once the veggies are cooked, stir in the pasta, chopped sun-dried tomatoes and cooked chicken and mix well. Pour in 2 cups heavy whipping cream, 1/4 cup sweet chili sauce (if using) and 3/4 cup shredded parmesan cheese. Stir to combine. Set the pan back over the heat and heat everything thoroughly stirring several times until the sauce is creamy and cheese is melted.

FETTUCCINE ALFREDO WITH VEGGIES

Steps:

• Bring a large pot of salted water to a boil for pasta. Cook the pasta until al dente according to the package directions, then reserve 2 cups of the pasta water and drain.
• Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. When the oil is hot, scatter in the mushrooms. Cook, without stirring, until browned on the underside, 1 to 2 minutes. Stir and continue to cook until well browned, about 2 minutes more. Add the Brussels sprouts and scallions. Season with salt and the red pepper flakes. Cook and toss until the leaves are wilted but still bright green, about 3 minutes.
• Add another 1 tablespoon oil to the skillet. Make a space in the middle and add the tomato paste and sliced garlic. Cook and stir until sizzling, about 1 minute. Add 1 cup of the pasta water and bring to a rapid simmer. Cook until the vegetables are tender and the sauce has thickened, about 3 minutes. Add the oat milk and remaining 1 tablespoon oil, bring to a simmer and stir to combine. Toss to coat the pasta with the sauce, adding the remaining pasta water, as needed, if it seems dry. (You may not need all of the pasta water.) Serve with torn basil.