CHICKEN ALFREDO WITH VEGETABLES RECIPES

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CHICKEN FETTUCCINE ALFREDO WITH VEGGIES RECIPE: HOW TO MAKE IT



Chicken Fettuccine Alfredo with Veggies Recipe: How to Make It image

"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

Provided by Taste of Home

Categories     Dinner

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 5

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

Steps:

  • 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.

Nutrition Facts : Calories 523 calories, FatContent 16g fat (9g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 1053mg sodium, CarbohydrateContent 61g carbohydrate (5g sugars, FiberContent 9g fiber), ProteinContent 35g protein.

CHICKEN VEGETABLE ALFREDO SOUP - RECIPES | PAMPERED CHEF ...



Chicken Vegetable Alfredo Soup - Recipes | Pampered Chef ... image

Provided by PAMPEREDCHEF.COM

Yield 5 1/2 cups 4 servings of 1 1/3 cups

Number Of Ingredients 10

1 cup (250 mL) chopped broccoli
1/2 cup (125 mL) chopped carrots
1/2 cup (125 mL) chopped onion
1/2 cup (125 mL) diced red bell pepper
1 garlic clove, pressed
2 cups (500 mL) chicken broth
1 jar (16 oz/435 mL) prepared Alfredo pasta sauce
2 cups (500 mL) diced cooked chicken
1 tbsp (15 mL) snipped fresh basil leaves
Grated fresh Parmesan cheese (optional)

Steps:

  • Place broccoli, carrots, onion, bell pepper and pressed garlic in Stainless (3-qt./2.8-L) Covered Saucepan. Add broth; bring to a boil. Cover; reduce heat and simmer 5 minutes or until vegetables are crisp-tender. Add Alfredo sauce and chicken; simmer 5 minutes or until heated through. Remove from heat; stir in basil. Garnish with Parmesan cheese, if desired.

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