Creamy Pasta Primavera Recipe: This Chicken Fettuccine Alfredo With Vegetables Recipe Will Rock Your World by Donna John
Crack. That's what my kids called this creamy pasta primavera fettuccine alfredo recipe when they were younger. "Mom, can we have crack for dinner?" was heard often at our house. Asparagus is a wonderful substitute or addition to the recipe. So good!
- 1 package fettucine, cooked according to package directions
- 2 - 3 boneless, skinless chicken breasts
- olive oil
- 2 cups fresh broccoli florets
- 2 small zucchini, julienned
- 1/2 cup chopped red bell pepper
- 1 cup sliced fresh mushrooms
- 1 package (8 ounces) cream cheese, softened
- 6 tablespoons butter
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 3/4 - 1 cup freshly shredded Parmesan cheese
Here's how to make it:
Heat a little olive oil in a skillet. Season the chicken with salt and pepper. Cook until browned on both sides and cooked through. Remove from pan and allow to cool slightly. Shred the chicken and set aside.
In the same pan (no not drain out the drippings) add the zucchini, broccoli, bell pepper and mushrooms. Cook until crisp-tender, about 5 minutes. Remove from the pan.
In the same pan, melt the butter and cream cheese together. Add the milk and garlic powder.
Add the shredded chicken, vegetables, cooked fettucine and Parmesan cheese. Toss to combine. Season with salt and pepper, to taste.
Put into pasta bowls and serve with additional Parmesan.
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Pasta Bowls $8 & Up
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Fettucine $1 & Up
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Garlic Powder $2 & Up
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