BETTY CROCKER FETTUCCINE ALFREDO RECIPES

Steps:

• Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
• In 12-inch skillet, heat oil over medium heat. Add chicken; cook 5 to 8 minutes, stirring occasionally, until chicken is browned on both sides and cooked through. Remove chicken from skillet. Add onion; cook 3 to 4 minutes, stirring occasionally, until softened. Add garlic and lemon peel; cook 1 to 2 minutes or until fragrant.
• Add broth; heat to boiling. Stir in pasta, carrots, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper; reduce heat to medium. Cover and cook 11 minutes. Uncover; add asparagus and cooked chicken. Cover and cook 7 to 8 minutes, stirring occasionally, until pasta is al dente and asparagus is just tender.
• Stir in cubes of cream cheese, the Parmesan cheese and lemon juice until smooth. Add frozen peas; cook 1 to 2 minutes or until peas are heated through and sauce is creamy.
• Remove from heat; let stand 5 minutes. Sauce will continue to thicken as it stands.

Steps:

• Sprinkle chicken with salt and pepper and place in bottom of slow cooker.
• In a medium bowl, combine soup and broth and mix well. Add garlic powder and pour mixture over chicken. Cook on LOW for 5 hours or HIGH for 3 hours.
• Fifteen minutes before end of cook time, remove chicken from the slow cooker. Break softened cream cheese into chunks and add to slow cooker, whisking until the sauce is smooth.
• Shred chicken if desired and return to slow cooker. Season with additional salt and pepper to taste.
• Serve chicken over hot rice or egg noodles and top with sauce.