Chicken Primavera Alfredo |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Sauteed chicken, mushrooms, and green and red peppers in a rich Alfredo sauce. Ingredients:
1 pound fettuccine pasta |
1/4 cup butter |
2 skinless, boneless chicken breast halves, cut into strips |
1 clove garlic, minced, or more to taste |
4 ounces sliced fresh mushrooms |
1 green bell pepper, sliced |
1 red bell pepper, sliced |
1/2 cup butter |
1 pint heavy whipping cream |
1/2 cup grated parmesan cheese |
1 (8 ounce) package cream cheese, cut into pieces |
salt and ground black pepper to taste |
1 egg, beaten |
Directions:
1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
2. Melt 1/4 cup butter in a large skillet over medium heat; cook and stir chicken and garlic in butter until chicken is browned. Add mushrooms, green bell pepper, and red bell pepper; cook and stir until vegetables are tender.
3. Melt remaining 1/2 cup butter with half the heavy cream in a large saucepan over medium heat. Gradually add Parmesan cheese, alternating with pieces of cream cheese, stirring constantly. Stir in remaining heavy cream, simmering until sauce has thickened, about 5 minutes. Stir chicken and vegetable mixture into cream sauce.
4. Transfer pasta to the saucepan and stir in egg. Cook and stir for 1 minute and serve immediately.
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