Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, chicken fettuccine alfredo with vegetables. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Chicken Fettuccine Alfredo with Vegetables is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Chicken Fettuccine Alfredo with Vegetables is something which I have loved my whole life.
Spring vegetables brighten up classic pasta Alfredo, while lemon zest and chives cut the rich creaminess. Whisk the Parmigiano-Reggiano into the sauce. Add the vegetables, cooked pasta, chives and lemon zest and toss well.
To get started with this recipe, we must prepare a few components. You can have chicken fettuccine alfredo with vegetables using 20 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Fettuccine Alfredo with Vegetables:
- Prepare 2 tbsp vegetable oil
- Make ready 1 box fettucine (1 lb.)
- Get 2 stick butter, softened
- Get 2 cup heavy whipping cream
- Make ready 2 cup Parmesan Cheese, grated
- Take 1 pinch salt
- Take 3 clove garlic, chopped
- Prepare 1/2 box mushrooms, presliced
- Take 1 medium red bell pepper, chopped
- Prepare 2 stick celery, sliced
- Make ready 1 pinch black pepper
- Get 2 large skinless chicken breasts
- Prepare 1 bunch fresh basil leaves, chopped for garnish
- Make ready Chicken Seasoning
- Take 1 tbsp olive oil
- Make ready 1 dash Seasoned Salt
- Get 1 dash black pepper
- Get 1 dash McCormick Montreal Chicken seasoning
- Prepare 1 pinch garlic powder
- Make ready 1 pinch Cayenne pepper
To serve, top fettuccine with roasted vegetables. Love creamy pasta but need a dairy-free option? You can even make it vegan by skipping the chicken and using vegetable stock. The cauliflower cashew Alfredo sauce will blow your mind!
Steps 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.
The recipe I'm sharing with you today recipe was created by Sam Turnbull, a vegan blogger behind It Doesn't Taste Like Chicken. Toss alfredo sauce with fettuccine pasta and add half of the parmesan cheese. Once it is tossed, garnish with the remaining parmesan cheese. Would it be ok to substitute some Asiago and roamano instead of all parmesan? I'm gonna make this tonight…one version with chicken and one with shrimp.
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