Chicken & Vegetable Alfredo Recipe

5 1 1
Chicken & Vegetable Alfredo Recipe
Chicken & Vegetable Alfredo Recipe photo by Taste of Home
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Chicken & Vegetable Alfredo Recipe

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5 1 1
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional Facts

1-3/4 cups: 438 calories, 16g fat (10g saturated fat), 97mg cholesterol, 403mg sodium, 39g carbohydrate (7g sugars, 4g fiber), 35g protein.

  • 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
  1. 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.
  2. 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.
  3. 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

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bonito15 User ID: 6959830 267837
Reviewed Jun. 10, 2017

"This was not only delicious but great to look at with the snap peas and tomatoes - it was very appealing to the eye"

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