Saturday, July 31, 2010

Chicken Fettuccini Alfredo

This recipe is from my amazing friend Mary, who is the mother of three beautiful children with another little one on the way.  I added her chicken fettuccini alfredo recipe to my list of 30 Things to Make Before I Turn 30 and waited for a special time to make it. When we hosted a small dinner party I decided it was time for Mar's fettuccini and went with an Italian Theme for the dinner. This recipe is perfect for feeding a larger crowd. It's different than your standard fetticcini alfredo because it has diced tomatoes and chopped green onion, which extremely enhances this creamy, cheesy pasta dish. I will be making it again and again.

Chicken Fettuccini Alfredo
From Mary - thanks dear sweet friend! 

Printable Version
1/4 cup of butter
1/4 cup of olive oil
1 1/2 pounds of chicken cubed (boiled first)
1/2 cup chopped green onion
2 cloves of garlic, minced
1 cup of heavy cream
1 package of Knorr's Alfredo Sauce mix
1 15 ounce can of diced tomatoes, drained
1 teaspoon of salt
1/2 teaspoon of pepper
1 box of fettuccini
1 block of Parmesan cheese
Several fresh basil leaves, chopped
Bring a large pot of salted water to a boil and cook pasta to al dente. Meanwhile heat butter and olive oil in a large skillet over medium heat. Add chicken, green onion and garlic and saute until lightly browned. 
Stir in cream, dry sauce mix, tomatoes, salt, and pepper. Bring to a boil over high heat. Reduce heat to medium and simmer 3 to 5 minutes or until slightly thickened. 
Remove from heat and toss pasta with sauce. Grate fresh parmesan cheese on top and sprinkle with fresh basil. 

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