Fettuccine Alfredo Recipe

5 1
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Fettuccine Alfredo Recipe

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5 1
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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.
Originally published as Fettuccine Alfredo in Casserole Cookbook 2001, p126

Nutritional Facts

1 cup: 550 calories, 27g fat (11g saturated fat), 71mg cholesterol, 1513mg sodium, 50g carbohydrate (7g sugars, 5g fiber), 28g protein.

  • 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
  1. 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.
  2. Stir in the ham, Alfredo sauce and pepper. cook until heated through. Drain fettuccine; toss with sauce. Sprinkle with Parmesan cheese. Yield: 4 servings.
Originally published as Fettuccine Alfredo in Casserole Cookbook 2001, p126

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