Hello, I am Clara. Today, I’m gonna show you how to make chicken fettuccine alfredo with vegetables recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Chicken Fettuccine Alfredo with Vegetables Recipe
Chicken Fettuccine Alfredo with Vegetables is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Chicken Fettuccine Alfredo with Vegetables is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook chicken fettuccine alfredo with vegetables using 20 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Chicken Fettuccine Alfredo with Vegetables:
- Prepare 2 tbsp vegetable oil
- Take 1 box fettucine (1 lb.)
- Get 2 stick butter, softened
- Get 2 cup heavy whipping cream
- Take 2 cup Parmesan Cheese, grated
- Get 1 pinch salt
- Get 3 clove garlic, chopped
- Get 1/2 box mushrooms, presliced
- Make ready 1 medium red bell pepper, chopped
- Make ready 2 stick celery, sliced
- Get 1 pinch black pepper
- Make ready 2 large skinless chicken breasts
- Prepare 1 bunch fresh basil leaves, chopped for garnish
- Take Chicken Seasoning
- Take 1 tbsp olive oil
- Prepare 1 dash Seasoned Salt
- Make ready 1 dash black pepper
- Prepare 1 dash McCormick Montreal Chicken seasoning
- Get 1 pinch garlic powder
- Get 1 pinch Cayenne pepper
Instructions to make Chicken Fettuccine Alfredo with Vegetables:
- Preheat the oven to 425°F. Place the rack in the middle slot.
- Meanwhile, wash the chicken breasts and dry with paper towels.
- Lightly coat the chicken breasts with the olive oil.
- For the Chicken Breasts: Season the chicken breasts with seasoned salt, black pepper, paprika, McCormick Montreal Chicken seasoning, garlic powder and a pinch of cayenne pepper.
- Bake the seasoned chicken breasts in the oven for 20 to 25 minutes.
- Bring a large saucepan of lightly salted water to a boil. Add the pasta and cook according to the package directions.
- Heat the vegetable oil in a skillet and sauté the garlic for about 2 minutes. Add the chopped red bell pepper, celery, and mushrooms into the skillet. Cook for another 3 to 4 minutes or until the vegetables are slightly cooked; set aside.
- On a large mixing bowl, add the softened butter. Use a wooden spoon or an electric mixer set on low speed, beat until smooth. Add the cream and Pamesan cheese. Stir until well blended.
- Drain the pasta when ready, and IMMEDIATELY add it to the butter mixture. Using two forks, toss the fettuccine in the butter mixture to coat well. Cover when done mixing well until the chicken breasts are cooked.
- Remove the chicken breasts from the oven when cooked. Slice the breasts into pieces and toss it in with the pasta. Add the sautéed vegetables. Mix well. Add salt and pepper to taste.
- Quickly slice the basil leaves into shreds. Sprinkle over each bowl of pasta. Serve immediately.
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