Chicken & Vegetable Alfredo |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This hearty pasta dish from Linda Morten of Katy, Texas offers great garlic-basil flavor in a fraction of the time. Just think of how pretty this colorful dish will look on your table tonight! Tip: If you can't find basil and garlic goat cheese, buy plain goat cheese and add 1 teaspoon dried basil leaves to chicken and toss before cooking in butter. Ingredients:
3 ounces uncooked fettuccine |
1 boneless skinless chicken breast (6 ounces), cubed |
3/4 cup fresh sugar snap peas |
2 teaspoons butter |
1/2 cup grape tomatoes |
1/2 teaspoon king arthur unbleached all-purpose flour |
1 garlic clove, minced |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1/3 cup half-and-half cream |
1/4 cup basil and roasted garlic goat cheese |
2 tablespoons minced fresh parsley |
Directions:
1. Cook fettuccine according package directions. Meanwhile, in a large skillet, saute chicken and peas in butter until chicken is no longer pink. Add tomatoes and garlic; cook 2 minutes longer.
2. Combine the flour, salt, pepper and cream; stir into chicken mixture. Bring to a boil. Cook and stir for 1-2 minutes or until thickened.
3. Stir in goat cheese and parsley; cook and stir until cheese is melted. Drain fettuccine; toss with chicken mixture. Yield: 2 servings.
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