Fettuccine Alfredo
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
SERVINGS
|
4
|
CATEGORY
|
Main Dish
|
METHOD
|
Stovetop - One-Dish
|
PREP |
20 min. |
COOK
|
10 min.
|
TOTAL
|
30 min.
|
INGREDIENTS
- 1 package (9 ounces) refrigerated fettuccine
- 1 cup broccoli florets
- 1 cup cauliflowerets
- 1/2 small onion, chopped
- 2 tablespoons olive or vegetable oil
- 8 to 10 medium mushrooms, sliced
- 1 garlic clove, minced
- 2 cups diced fully cooked ham or chicken
- 1 jar (17 ounces) Alfredo sauce
- Pepper to taste
- Shredded Parmesan cheese
DIRECTIONS
Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute 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.