CHICKEN FETTUCINE ALFREDO

CHICKEN  FETTUCINE ALFREDO
CHICKEN  FETTUCINE ALFREDO

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1/4

    C BUTTER

  • 1/4

    C OLIVE OIL

  • 1

    LB BONELESS SKINLESS CHICKEN BREASTS, CUT INTO 3/4 INCH PIECES

  • 1/2

    C CHOPPED GREEN ONIONS WITH TOPS

  • 2

    CLOVES GARLIC MINCED

  • 1

    C WHIPPING CREAM

  • 1

    PKG MC CORMICK PASTA PRIMA ALFREDO SAUCE

  • 12

    OZ FRESH MUSHROOMS, THINLY SLICED

  • 15

    OZ. CAN TOMATOES, DRAINED & DICED

  • 1

    TSP SALT

  • 1/2

    TSP FRESHLY GROUND PEPPER

  • 1/4

    C FRESH CHOPPED PARSLEY

  • 2

    TBSP DRIED BASIL

  • 1

    LB HOT, COOKED FETTUCINE

  • 1/2

    C GRATED PARMESAN CHEESE

Directions

HEAT BUTTER AND OLIVE OIL IN A HEAVY SKILLET OVER MEDIUM HEAT. ADD CHICKEN, GREEN ONION, AND GARLIC, SAUTE UNTIL CHICKEN IS LIGHTLY BROWNED. STIR IN CREAM, SAUCE MIX, MUSHROOMS, TOMATOES, SALT & PEPPER. BRING TO A BOIL OVER HIGH HEAT. REDUCE HEAT TO MEDIUM AND SIMMER 3 TO 5 MINUTES OR UNTILL SAUCE IS SLIGHTLY THICKENED. STIR IN PARSLEY AND BASIL. REMOVE FROM HEAT. TOSS PASTA WITH SAUCE. SPRINKLE WITH PARMESAN CHEESE.

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