Chicken Fettuccine Alfredo with Veggies |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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 Ingredients:
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 |
Directions:
1. 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. Yield: 4 servings.
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