Fettuccine Alfredo with Chicken and Vegetables
PREP TIME
15 min.
COOK TIME
25 min.
Serving Size
4 servings
Ingredients
- 2 Tbsp (30 mL) butter, divided
- 2 boneless skinless chicken breasts (about 12 oz/375 g) cut into thin strips
- 2 cloves garlic, minced
- 1 Tbsp (15 mL) dried Italian seasoning
- 10 oz (300 g) fettuccine pasta
- 1 small onion, diced
- 4-5 small mushrooms, sliced
- 2 Tbsp (30 mL) all-purpose flour
- 1/2 tsp (2 mL) pepper
- 1/4 tsp (1 mL) salt
- 2 cups (500 mL) milk
- 1/2 cup (125 mL) 10% half-and-half cream
- 1 cup (250 mL) shredded Canadian Mozzarella cheese
- 1/3 cup (75 mL) grated Canadian Parmesan cheese
- 2 tomatoes, diced
- 1/2 cup (125 mL) sour cream
Directions
| 1. | In a large skillet, melt 1 tbsp (15 mL) of the butter over medium-high heat; sauté chicken, garlic, and Italian seasoning for about 8 minutes or until chicken is browned and no longer pink inside. Transfer to a bowl and set aside. |
| 2. | Meanwhile, in a large pot of boiling, salted water, cook pasta according to package directions for about 10 minutes until al dente. |
| 3. | Return the skillet to medium-high heat and add butter. Sauté onions and mushrooms over medium-high heat, for about 5 minutes or until onions are translucent. Sprinkle with flour; stir in pepper and salt and cook, stirring, for 2 minutes. Gradually stir in milk and cream; cook, stirring, for about 5 minutes or until creamy, smooth, and thick. Remove from heat; stir in Mozzarella and Parmesan cheeses. |
| 4. | Drain pasta and return to pot. Pour in the sauce, reserved chicken, tomatoes, and sour cream and toss to coat. |
Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit dairygoodness.ca.
Tips
- Variation: add steamed broccoli or sliced red and green bell peppers to add bright colours to a wonderful dish!
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