Chicken, Food, Main Dishes, Pasta

Thursday’s Chicken Fettuccine Alfredo

Today’s recipe comes from 2 sources.  The alfredo sauce recipe is a from a friend of mine and and the vegetables are adapted from a copycat Olive Garden recipe for Parmesan Crusted Tilapia.  I love, love, loved the tilapia recipe!  However, we did not have any tilapia in the house, so I decided to just make the fettuccine alfredo and add in some meat for my husband.
The alfredo sauce is out of this world good.  I usually don’t make recipes with alfredo sauce because I just don’t like it, but this sauce is A-mazing! David raved about the sauce as well, even though he is not usually a fan of alfredo either.  Thanks so much to the Hatfield’s for sharing this super sauce recipe!

Ok, so here’s the recipe:

Chicken Fettuccine Alfredo

For the Italian Vegetables:
(adapted from Flora’s hideout recipe)
1 small zucchini, sliced
1 small yellow squash, sliced
(about 2 1/2-3cups between the zucchini and squash)
1/2 cup red bell peppers, sliced into strips
1/2 cup mushrooms, sliced
1 teaspoon Italian seasoning
1/2 teaspoon salt
1 teaspoon minced garlic
1 Tablespoon olive oil

For the Chicken:
1 lb boneless skinless chicken breasts, cubed
1 Tablespoon butter
1 teaspoon Italian seasoning
1/2 teaspoon minced garlic
pepper to taste


8-10oz whole wheat fettuccine pasta (or whatever kind you have on hand) – cooked

For the Alfredo Sauce:
(from my friends, the Hatfields!)
7 T. Butter
1 1/2 cups heavy cream
3/4 cup Parmesan cheese
1/4-1/2 teaspoon garlic powder
1/8 teaspoon pepper
1/2 teaspoon salt
1/8 teaspoon nutmeg

1. For the vegetables: Place on a baking sheet in a single layer and sprinkle evenly with Italian seasoning, salt, garlic and oil.  Bake at 450 for 15 minutes, or until vegetables are tender.

2. For the chicken: Melt butter in pan and place cubed chicken in on medium heat.  Sprinkle with Italian seasoning, garlic and pepper.  Cook until no longer pink.  Drain, remove from heat and keep warm.

3. For the sauce: Melt butter in pan over low heat. Add the remaining ingredients (cream, cheese, garlic, pepper, salt & nutmeg) while stirring constantly. Heat over medium until sauce comes to a boil.  Reduce heat to very low and cover.  Sauce is done when it starts bubbling slightly.

4. Toss vegetables and chicken with alfredo sauce, add the pasta.  Serve immediately!

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