Chicken Fettuccine Alfredo
By cecelia26_
Rate this recipe
4.4/5
(28 Votes)
Ingredients
- 1 package PASTA RONI® Fettuccine Alfredo
- 1 pound uncooked, boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 tablespoons margarine or butter
- 1 1/4 cups water
- 1/2 cup milk
- 2 cups fresh baby spinach leaves (optional)
Details
Servings 4
Adapted from ricearoni.com
Preparation
Step 1
1. In large skillet, melt 3 Tbsp. margarine over medium-high heat. Add 1 lb. uncooked, boneless, skinless chicken breasts, cut into 1-inch pieces; cook and stir 5-6 min. or until no longer pink.
2. Slowly add 1 1/4 cups water, 1/2 cup milk, pasta and Special Seasonings; bring to a boil, stirring occasionally.
3. Reduce heat to medium. Boil uncovered, 5-6 min. or until pasta is just tender, stirring frequently.
4. Sauce will be thin. Let stand 3-5 min. to thicken.
You'll also love
- Mexican Beef Casserole 4.4/5 (28 Votes)
- Best Skinny Eggplant Rollatini... 4.2/5 (39 Votes)
- Macaroni and Cheese in Pressure... 4.4/5 (31 Votes)
- Spicy Thai Peanut Noodles 4.5/5 (19 Votes)
- American Macaroni Salad 4.4/5 (29 Votes)
- Easy Fettucini Alfredo 4.5/5 (14 Votes)
Review this recipe