Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chicken fettuccine alfredo with vegetables. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Chicken Fettuccine Alfredo Recipe - Fettuccine pasta loaded with chicken and mushrooms in a creamy and irresistibly delicious homemade Alfredo sauce. Yes, vegetables may be added to the Fettuccine Alfredo. Broccoli, peas, green beans or asparagus are all great options to add.
Chicken Fettuccine Alfredo with Vegetables is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Chicken Fettuccine Alfredo with Vegetables is something that I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook chicken fettuccine alfredo with vegetables using 20 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Chicken Fettuccine Alfredo with Vegetables:
- Make ready 2 tbsp vegetable oil
- Make ready 1 box fettucine (1 lb.)
- Take 2 stick butter, softened
- Prepare 2 cup heavy whipping cream
- Get 2 cup Parmesan Cheese, grated
- Get 1 pinch salt
- Get 3 clove garlic, chopped
- Take 1/2 box mushrooms, presliced
- Get 1 medium red bell pepper, chopped
- Prepare 2 stick celery, sliced
- Get 1 pinch black pepper
- Get 2 large skinless chicken breasts
- Take 1 bunch fresh basil leaves, chopped for garnish
- Get Chicken Seasoning
- Prepare 1 tbsp olive oil
- Take 1 dash Seasoned Salt
- Prepare 1 dash black pepper
- Prepare 1 dash McCormick Montreal Chicken seasoning
- Get 1 pinch garlic powder
- Get 1 pinch Cayenne pepper
Savory, sauteed chicken is cooked in a cheesy, creamy sauce with Roma tomatoes. The mixture is served atop a bed of fettuccini pasta. Roasted veggies and fettuccine come together in this meatless Italian dish that's served with Alfred sauce. Chicken Fettuccine Alfredo, however, is still a special dish for us—one that we only enjoy on the rarest of occasions when we throw caution, good Do yourself a favor and make it before the New Year's guilt kicks in, and the peer pressure to only consume raw fruit and vegetable juices becomes.
Instructions to make Chicken Fettuccine Alfredo with Vegetables:
- Preheat the oven to 425°F. Place the rack in the middle slot.
- Meanwhile, wash the chicken breasts and dry with paper towels.
- Lightly coat the chicken breasts with the olive oil.
- For the Chicken Breasts: Season the chicken breasts with seasoned salt, black pepper, paprika, McCormick Montreal Chicken seasoning, garlic powder and a pinch of cayenne pepper.
- Bake the seasoned chicken breasts in the oven for 20 to 25 minutes.
- Bring a large saucepan of lightly salted water to a boil. Add the pasta and cook according to the package directions.
- Heat the vegetable oil in a skillet and sauté the garlic for about 2 minutes. Add the chopped red bell pepper, celery, and mushrooms into the skillet. Cook for another 3 to 4 minutes or until the vegetables are slightly cooked; set aside.
- On a large mixing bowl, add the softened butter. Use a wooden spoon or an electric mixer set on low speed, beat until smooth. Add the cream and Pamesan cheese. Stir until well blended.
- Drain the pasta when ready, and IMMEDIATELY add it to the butter mixture. Using two forks, toss the fettuccine in the butter mixture to coat well. Cover when done mixing well until the chicken breasts are cooked.
- Remove the chicken breasts from the oven when cooked. Slice the breasts into pieces and toss it in with the pasta. Add the sautéed vegetables. Mix well. Add salt and pepper to taste.
- Quickly slice the basil leaves into shreds. Sprinkle over each bowl of pasta. Serve immediately.
Delicious fettuccine pasta in a classic rich and creamy Alfredo sauce with chicken and broccoli. When she immigrated to America from Italy, Mama Michelina brought with her a wealth of family recipes and a passion for. Try this delicious Dairy-Free Chicken Fettuccine Alfredo recipe that uses coconut milk, garlic, lemon juice, and shallots to create a rich, flavor-packed sauce. You can even make it vegan by skipping the chicken and using vegetable stock. Serve sauce and chicken over hot fettuccine and sprinkle, if desired, with grated Parmesan cheese.
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