CHICKEN FETTUCINE ALFREDO
By ddma_34d
Rate this recipe
4/5
(1 Votes)
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
Details
Servings 6
Preparation
Step 1
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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