Chicken & Vegetable Alfredo Recipe

Chicken & Vegetable Alfredo Recipe photo by Taste of Home

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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.

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Chicken & Vegetable Alfredo Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

10 15 25

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 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

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.
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.
Stir in goat cheese and parsley; cook and stir until cheese is melted. Drain fettuccine; toss with chicken mixture. Yield: 2 servings.

Originally published as Chicken & Vegetable Alfredo in Cooking for 2 Spring 2009, p49