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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Chicken Alfredo Ingredients:
1/2 cup italian salad dressing |
10 ounces boneless skinless chicken breasts (1/4 inch slices) |
4 ounces uncooked fettuccine |
1/4 cup butter, cubed |
2 teaspoons all-purpose flour |
3/4 teaspoon italian seasoning |
1/2 teaspoon garlic powder |
3/4 cup half-and-half cream |
1/3 cup parmesan cheese |
Directions:
1. Place salad dressing in small Ziploc bag; add chicken. Seal bag & turn to coat. Refridgerate for 15 minutes. Drain & discard marinade.
2. Cook fettuccine according to package directions.
3. In a large skillet, cook chicken over medium heat until juices run clear. Remove & keep warm.
4. In the same pan, melt butter; whisk in the flour, Italian seasoning, garlic powder & pepper. Stir in cream. Bring to a boil; cook & stir until thickened. Stir in cheese & chicken; heat through.
5. Drain fettuccine. Serve chicken mixture with pasta.
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