CHICKEN FETTUCCINE ALFREDO WITH VEGGIES
"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
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 523 calories, Fat 16g fat (9g saturated fat), Cholesterol 71mg cholesterol, Sodium 1053mg sodium, Carbohydrate 61g carbohydrate (5g sugars, Fiber 9g fiber), Protein 35g protein.
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John Olimini
[email protected]Wow!
dr Phyll
[email protected]The sauce was a little too heavy for my taste, but the chicken and vegetables were delicious.
Nimwesiga Brandon
[email protected]This dish looked delicious, but I haven't had a chance to try it yet.
Donaronquillo bresinio
[email protected]This chicken fettuccine alfredo with veggies was a hit with my family! The sauce was creamy and flavorful, and the chicken and vegetables were cooked perfectly. I will definitely be making this dish again.