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Fettuccine Alfredo Recipe

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The original version of this recipe came from my sister, but I've added and subtracted ingredients to suit my family tastes. It's something I can whip up at the last minute to feed guests who arrive unexpectedly. They always love it!—Nikki Best, Littleton, Colorado

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Fettuccine Alfredo Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

Ingredients

1 package (9 ounces) refrigerated fettuccine
1 cup fresh broccoli florets
1 cup fresh cauliflowerets
1/2 small onion, chopped
2 tablespoons olive oil
8 to 10 medium mushrooms, sliced
1 garlic clove, minced
2 cups diced fully cooked ham or chicken
1 jar (15 ounces) Alfredo sauce
Pepper to taste
Shredded Parmesan cheese

Directions

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the broccoli, cauliflower and onion in oil until tender. Add mushrooms and garlic; cook and stir for 3 minutes or until vegetables are crisp-tender.
Stir in the ham, Alfredo sauce and pepper. cook until heated through. Drain fettuccine; toss with sauce. Sprinkle with Parmesan cheese. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 550 calories, 27 g fat (11 g saturated fat), 71 mg cholesterol, 1,513 mg sodium, 50 g carbohydrate, 5 g fiber, 28 g protein.

Originally published as Fettuccine Alfredo in Casserole Cookbook , p126

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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