WHAT VEGETABLES GO WITH ALFREDO 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.

ROASTED VEGETABLE FETTUCCINE ALFREDO RECIPE - TABLESPOON.COM



Roasted Vegetable Fettuccine Alfredo Recipe - Tablespoon.com image

Provided by Tablespoon Kitchens

Total Time 20 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 11

1/2 lb fresh asparagus spears, cut into 1 1/2-inch pieces
1 small red bell pepper, cut into 1/2-inch pieces
1 medium zucchini, cut into 1/2-inch pieces
2 tablespoons olive oil
2 cloves garlic, finely chopped
1/2 teaspoon salt
1 package (9 oz) refrigerated fettuccine
1/2 cup butter, cut into pieces
1/2 cup whipping cream
3/4 cup grated Parmesan cheese
1/2 teaspoon salt

Steps:

  • Heat oven to 425°F. In large bowl, place asparagus, bell pepper and zucchini. Toss with olive oil, garlic and salt until evenly coated. Spread in ungreased 15x10-inch pan.
  • Bake uncovered 8 minutes. Stir; bake 5 to 8 minutes longer or until tender. Keep warm.
  • Meanwhile, cook and drain fettuccine as directed on package; keep warm.
  • Make Alfredo Sauce. In 10-inch skillet, heat butter and whipping cream over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low. Simmer about 6 minutes, stirring frequently, until slightly thickened. Remove from heat. Stir in cheese and salt.
  • To serve, top fettuccine with roasted vegetables. Pour sauce on top.

Nutrition Facts : ServingSize 1 Serving

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