Chicken Vegetable Fettuccine Recipes

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CHICKEN FETTUCCINE ALFREDO WITH VEGGIES



Chicken Fettuccine Alfredo with Veggies image

"I especially like to use frozen California-blend veggies when making this dish. If you prefer, you can substitute fresh garden vegetables, but it will add a little time. Simply start them in boiling water before adding the pasta. Then add the pasta during the last 3 minutes of cooking the veggies. This makes an easy, colorful and delicious entree!" Talena Keeler - Siloam Springs, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 5

1 package (9 ounces) refrigerated fettuccine
3 cups frozen mixed vegetables
1 package (9 ounces) ready-to-serve roasted chicken breast strips
1-1/2 cups Alfredo sauce
1/2 cup shredded Parmesan cheese

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.

Nutrition Facts : Calories 523 calories, Fat 16g fat (9g saturated fat), Cholesterol 71mg cholesterol, Sodium 1053mg sodium, Carbohydrate 61g carbohydrate (5g sugars, Fiber 9g fiber), Protein 35g protein.

HOMEMADE CHICKEN FETTUCCINE



Homemade Chicken Fettuccine image

This chicken alfredo recipe is really unique as it doesn't use a thickening agent, and is very versatile!

Provided by Torrerizor

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 25m

Yield 4

Number Of Ingredients 8

8 ounces fettuccini pasta
2 tablespoons butter
3 skinless, boneless chicken breast halves - cut into chunks
8 ounces mushrooms, sliced
1 teaspoon garlic salt
⅛ teaspoon ground black pepper
1 ½ cups heavy cream
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
  • In a large skillet, brown chicken and mushrooms in butter until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add parmesan cheese when at desired consistency. Serve over noodles.

Nutrition Facts : Calories 790.7 calories, Carbohydrate 46.3 g, Cholesterol 244.6 mg, Fat 43.9 g, Fiber 3 g, Protein 53.3 g, SaturatedFat 25.9 g, Sodium 723.3 mg, Sugar 3 g

VEGGIE CHICKEN PASTA



Veggie Chicken Pasta image

This is a great recipe for pasta lovers that want something a little different! Use whatever type of pasta you like. You can also garnish with tomatoes.

Provided by dnce4mee

Categories     Main Dish Recipes     Pasta     Chicken

Time 45m

Yield 4

Number Of Ingredients 12

2 cups whole wheat rotini pasta
1 tablespoon olive oil, or as needed
1 pound chicken, cut into bite-size pieces
10 asparagus spears, cut into 1/2-inch lengths
1 small zucchini, sliced
1 small yellow squash, sliced
½ small onion, sliced
½ cup sliced mushrooms
¾ cup low-sodium chicken broth
1 tablespoon extra-virgin olive oil
1 pinch red pepper flakes, or to taste
½ cup feta cheese, crumbled

Steps:

  • Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  • Heat olive oil in a skillet over medium heat. Cook chicken in hot oil until browned completely, 3 to 5 minutes. Add asparagus, zucchini, yellow squash, onion, and mushrooms; continue to cook until the chicken is no longer pink in the middle, about 5 minutes more.
  • Pour chicken broth over the vegetable mixture, place a cover on the skillet, and continue cooking until vegetables are tender, about 10 minutes.
  • Stir cooked pasta into the vegetable mixture; season with red pepper flakes and top with feta cheese.

Nutrition Facts : Calories 495.6 calories, Carbohydrate 46 g, Cholesterol 98 mg, Fat 18.1 g, Fiber 6.1 g, Protein 40.2 g, SaturatedFat 6.9 g, Sodium 442.2 mg, Sugar 3.9 g

FETTUCCINE WITH CHICKEN AND HERBED VEGETABLES



Fettuccine with Chicken and Herbed Vegetables image

Garden bounty gets the star treatment in this Italian medley.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 13

12 oz uncooked fettuccine
1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1 1/2 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 small green bell pepper, cut into bite-size strips
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
3 small zucchini, cut in half lengthwise, sliced
3 large tomatoes, seeded, chopped (3 cups)
3 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh oregano leaves
1/2 cup shredded Parmesan cheese (2 oz)

Steps:

  • Cook fettuccine to desired doneness as directed on package. Drain; cover to keep warm.
  • Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Add onion; cook 2 to 3 minutes, stirring occasionally, until tender.
  • Stir in chicken, bell pepper, garlic, salt and pepper. Cook 5 to 6 minutes, stirring occasionally, until chicken is browned on outside and no longer pink in center. Stir in zucchini, tomatoes, basil and oregano. Cook 5 to 6 minutes, stirring occasionally, until zucchini is tender.
  • Place fettuccine on serving platter; spoon chicken mixture over top. Sprinkle with cheese. Serve with additional Parmesan cheese if desired.

Nutrition Facts : Calories 440, Carbohydrate 46 g, Cholesterol 120 mg, Fiber 4 g, Protein 37 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 5 g, TransFat 0 g

CHICKEN & VEGETABLE FETTUCCINE



Chicken & Vegetable Fettuccine image

This is very simple to make when you have cooked a whole chicken and have leftovers. My boys always loved this comfort food, especially after a busy day of hockey! It's nice with a side salad and breadsticks.-Andrea Bergen, Altona, Manitoba

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 10

1 package (12 ounces) fettuccine
5 tablespoons butter, divided
1 small onion, chopped
3 tablespoons all-purpose flour
1 can (14-1/2 ounces) chicken broth
1 cup heavy whipping cream
1-1/4 teaspoons salt
1/4 teaspoon pepper
1 package (12 ounces) frozen mixed vegetables
2 cups cubed cooked chicken

Steps:

  • Cook fettuccine according to package directions. Drain fettuccine; toss with 3 tablespoons butter., Meanwhile, in a large saucepan, heat remaining butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in flour until blended; gradually whisk in broth, cream, salt and pepper. Bring to a boil, stirring constantly; cook 8-10 minutes or until thickened, stirring occasionally., Stir in vegetables; return just to a boil. Stir in chicken; heat through. Serve with fettucine. Freeze option: Do not cook fettuccine. Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Prepare fettuccine as directed. Place chicken mixture in a saucepan or skillet; cook over medium-low heat until heated through, stirring occasionally. (Sauce may appear curdled initially, but will become smooth upon heating.) Serve with buttered fettuccine.

Nutrition Facts : Calories 565 calories, Fat 29g fat (17g saturated fat), Cholesterol 114mg cholesterol, Sodium 954mg sodium, Carbohydrate 52g carbohydrate (6g sugars, Fiber 5g fiber), Protein 25g protein.

CHICKEN & VEGETABLE FETTUCCINE



Chicken & Vegetable Fettuccine image

Make and share this Chicken & Vegetable Fettuccine recipe from Food.com.

Provided by Tisme

Categories     Healthy

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

400 g fettuccine pasta
1 tablespoon olive oil
1 zucchini, sliced
200 g button mushrooms, halved
2 spring onions, finely sliced
420 g cream of chicken soup
1/4 cup light cream
1/4 cup water
200 g cherry tomatoes, halved
1/2 cup fresh parsley, chopped
parmesan cheese, to serve

Steps:

  • Cook pasta in a large saucepan of boiling water, following the packet directions, until just tender (al dente).
  • Heat the oil, add the zucchini, mushrooms and spring onions.
  • Cook vegetables for 5 minutes, or until heated through.
  • Pour in soup, cream and 1/4 cup water.
  • Cook for 2 minutes, or until heated through.
  • Stir in the tomatoes and parsley.
  • Toss through cooked pasta and top with parmesan if desired.
  • Serve immediately.

Nutrition Facts : Calories 474.6, Fat 15.1, SaturatedFat 4.4, Cholesterol 91.3, Sodium 735.9, Carbohydrate 69.5, Fiber 2.2, Sugar 4.2, Protein 16.9

CHICKEN & VEGETABLE ALFREDO



Chicken & Vegetable Alfredo image

This hearty pasta dish from Linda Morten of Katy, Texas offers great garlic-basil flavor in a fraction of the time. Just think of how pretty this colorful dish will look on your table tonight! Tip: If you can't find basil and garlic goat cheese, buy plain goat cheese and add 1 teaspoon dried basil leaves to chicken and toss before cooking in butter.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 12

3 ounces uncooked fettuccine
1 boneless skinless chicken breast (6 ounces), cubed
3/4 cup fresh sugar snap peas
2 teaspoons butter
1/2 cup grape tomatoes
1/2 teaspoon all-purpose flour
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup half-and-half cream
1/4 cup basil and roasted garlic goat cheese
2 tablespoons minced fresh parsley

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.

Nutrition Facts : Calories 438 calories, Fat 16g fat (10g saturated fat), Cholesterol 97mg cholesterol, Sodium 403mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 4g fiber), Protein 35g protein.

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