 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
I thawed some thighs and then realized that thighs seem to be the neglected chicken part in recipes. I decided to make fettucine alfredo and throw caution to the wind and put thighs in it. The results were very tasty. I didn't add all the ingredients I anticipated because I feared there would not be enough sauce, but there was so might I suggest sweet peas and mushrooms in this. Ingredients:
8 ounces fettuccine pasta |
1 (12 ounce) jar alfredo sauce (bertolli) |
1 small red onion |
4 carrots |
1 red bell pepper |
8 boneless skinless chicken thighs |
1/2-2/3 cup parmesan cheese |
3 tablespoons butter |
salt |
pepper |
garlic |
herb seasoning mix |
Directions:
1. heat skillet over med hi heat with a tablespoon of butter.
2. slice chicken thighs into strips and add to skillet, season and cook until done.
3. remove chicken to a large serving bowl and cover.
4. add 2 T butter to skillet and saute juliened carrots, then add juliened pepper and chopped onion.
5. when tender place ontop of chicken in the bowl add parm cheese.
6. prepare noodles according to package strain and put on top of chicken and veggies.
7. add sauce and mix well
8. I would add peas and mushrooms to this or other variations just to make it different.
|
|