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Chicken Fettuccine Alfredo with Veggies Recipe

Chicken Fettuccine Alfredo with Veggies Recipe

"I especially like to use frozen California-blend veggies when making this dish. If you prefer, you can substitute fresh garden vegetables, but it will add a little time. Simply start them in boiling water before adding the pasta. Then add the pasta during the last 3 minutes of cooking the veggies. This makes an easy, colorful and delicious entree!" Talena Keeler - Siloam Springs, Arkansas
TOTAL TIME: Prep/Total Time: 15 min. YIELD:4 servings

Ingredients

  • 1 package (9 ounces) refrigerated fettuccine
  • 3 cups frozen mixed vegetables
  • 1 package (9 ounces) ready-to-serve roasted chicken breast strips
  • 1-1/2 cups Alfredo sauce
  • 1/2 cup shredded Parmesan cheese

Directions

  • 1. Fill a Dutch oven two-thirds full with water; bring to a boil. Add fettuccine and vegetables; return to a boil. Cook on high for 2-3 minutes or until tender; drain. Stir in chicken and Alfredo sauce; heat through. Sprinkle with cheese. Yield: 4 servings.

Nutritional Facts

1-1/2 cups equals 523 calories, 16 g fat (9 g saturated fat), 71 mg cholesterol, 1,053 mg sodium, 61 g carbohydrate, 9 g fiber, 35 g protein.

Wine Pairings

Full-Bodied White Wine

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