Fettuccine Alfredo with Chicken and Vegetables
add steamed broccoli or sliced red and green bell peppers. They add bright colour to a wonderful dish!Prep Time:
25 minutes Ready In:
30 minutes or less Serves:
Makes 4 Servings
2 chicken breasts, (about 12 oz/375 g), cut into thin strips 2 tbsp | 30 mL butter 2 garlic cloves, minced 1 tbsp | 15 mL dried Italian seasoning 10 oz | 300 g fettuccine 1 small onion, diced 4 - 5 small mushrooms, sliced 2 tbsp | 30 mL all-purpose flour 1/2 tsp | 2 mL pepper 1/4 tsp | 1 mL salt 2 cups | 500 mL Milk 1/2 cup | 125 mL 10 % cream 1 cup | 250 mL shredded Tre Stelle Mozzarella cheese 1/3 cup | 80 mL grated Tre Stelle Parmesan cheese 2 tomatoes, diced 1/2 cup | 125 mL sour cream
In a large skillet, melt 1 tbsp (15 mL) of the butter over medium-high heat. Sauté chicken, garlic and Italian seasoning for about 8 min or until chicken is browned and no longer pink inside. Transfer to a bowl; set aside. Meanwhile, in a large pot of boiling, salted water, cook pasta according to package directions for about 10 min until al dente. Return skillet to medium-high heat; add butter. Sauté onions and mushrooms over medium-high heat, for about 5 min or until onions are translucent. Sprinkle with flour; stir in pepper and salt and cook, stirring, for 2 min. Gradually stir in milk and cream; cook, stirring, for about 5 min or until creamy, smooth and thickened. Remove from heat; stir in Mozzarella and Parmesan cheeses. Drain pasta and return to pot. Pour in sauce, reserved chicken, tomatoes and sour cream and toss to coat.