Easiest Way to Prepare Delicious Chicken Fettuccine Alfredo with Vegetables

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Chicken Fettuccine Alfredo with Vegetables. Add the pasta and cook according to the package directions. Add the chopped red bell pepper, celery, and mushrooms into the skillet. On a large mixing bowl, add the softened butter.

Chicken Fettuccine Alfredo with Vegetables Stir in chicken and Alfredo sauce; heat through. Drain and return to hot pot. Meanwhile, lightly coat a medium nonstick skillet with cooking spray. You can make Chicken Fettuccine Alfredo with Vegetables using 20 ingredients and 11 steps. Here is how you make it.

Ingredients of Chicken Fettuccine Alfredo with Vegetables

  1. It’s 2 tbsp of vegetable oil.
  2. Prepare 1 box of fettucine (1 lb.).
  3. You need 2 stick of butter, softened.
  4. Prepare 2 cup of heavy whipping cream.
  5. Prepare 2 cup of Parmesan Cheese, grated.
  6. It’s 1 pinch of salt.
  7. You need 3 clove of garlic, chopped.
  8. It’s 1/2 box of mushrooms, presliced.
  9. Prepare 1 medium of red bell pepper, chopped.
  10. Prepare 2 stick of celery, sliced.
  11. You need 1 pinch of black pepper.
  12. You need 2 large of skinless chicken breasts.
  13. Prepare 1 bunch of fresh basil leaves, chopped for garnish.
  14. You need of Chicken Seasoning.
  15. You need 1 tbsp of olive oil.
  16. It’s 1 dash of Seasoned Salt.
  17. It’s 1 dash of black pepper.
  18. Prepare 1 dash of McCormick Montreal Chicken seasoning.
  19. Prepare 1 pinch of garlic powder.
  20. It’s 1 pinch of Cayenne pepper.

Add drained pasta to asparagus mixture along with chicken and sauce. Meanwhile, in a large skillet, saute chicken and peas in butter until chicken is no longer pink. Combine the flour, salt, pepper and cream; stir into chicken mixture. In large microwavable bowl, microwave broccoli & carrot mixture as directed on package, using minimum cook time.

Chicken Fettuccine Alfredo with Vegetables instructions

  1. Preheat the oven to 425°F. Place the rack in the middle slot..
  2. Meanwhile, wash the chicken breasts and dry with paper towels..
  3. Lightly coat the chicken breasts with the olive oil..
  4. For the Chicken Breasts: Season the chicken breasts with seasoned salt, black pepper, paprika, McCormick Montreal Chicken seasoning, garlic powder and a pinch of cayenne pepper..
  5. Bake the seasoned chicken breasts in the oven for 20 to 25 minutes..
  6. Bring a large saucepan of lightly salted water to a boil. Add the pasta and cook according to the package directions..
  7. Heat the vegetable oil in a skillet and sauté the garlic for about 2 minutes. Add the chopped red bell pepper, celery, and mushrooms into the skillet. Cook for another 3 to 4 minutes or until the vegetables are slightly cooked; set aside..
  8. On a large mixing bowl, add the softened butter. Use a wooden spoon or an electric mixer set on low speed, beat until smooth. Add the cream and Pamesan cheese. Stir until well blended..
  9. Drain the pasta when ready, and IMMEDIATELY add it to the butter mixture. Using two forks, toss the fettuccine in the butter mixture to coat well. Cover when done mixing well until the chicken breasts are cooked..
  10. Remove the chicken breasts from the oven when cooked. Slice the breasts into pieces and toss it in with the pasta. Add the sautéed vegetables. Mix well. Add salt and pepper to taste..
  11. Quickly slice the basil leaves into shreds. Sprinkle over each bowl of pasta. Serve immediately..

Meanwhile, in small bowl, mix flour, Parmesan cheese, butter and egg with pastry blender or fork until crumbly. To hot vegetables in large bowl, add chicken, pasta sauce and corn. While chicken bakes, boil or steam the broccoli and carrots and sauté the onions and celery until softened. Pour the sauce and chicken stock into a large pot. Cut the chicken into cubes and add it to the pot.

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