Chicken Alfredo With Green Beans And Onions Recipes

CHICKEN & GREEN BEANS ALFREDO

Steps:

• Cook pasta according to package directions. Drain and butter liberally. Return to saucepan.
• Meanwhile, heat Alfredo sauce, green beans and chicken in a medium saucepan. Stir. Toss well with hot pasta.
• Transfer to serving dish. Sprinkle with cheese. Garnish with basil or sage.

CHICKEN & GREEN BEAN LINGUINE ALFREDO

Steps:

• Cook pasta according to package directions with 1 tbsp Roasted Chicken Base; add green beans during the last 5 minutes of cooking time. Drain and reserve 1/4 cup cooking liquid.
• Melt butter in large high-sided skillet set over medium heat; cook chicken and garlic for 3 to 5 minutes or until chicken starts to brown.
• Stir in cream and remaining Roasted Chicken Base; bring to boil. Reduce heat to medium-low; cook for 5 to 8 minutes or until chicken is cooked through and cream is thickened slightly.
• Add pasta, green beans and reserved cooking liquid to skillet; cook for 1 to 2 minutes or until pasta and green beans are well coated. Stir in Parmesan and chives.

CHICKEN AND GREEN BEAN ALFREDO

Steps:

• 1) Cook pasta according to package directions; drain. Return to saucepan. 2) Meanwhile, heat sauce, green beans and chicken in medium saucepan; stir occasionally, Toss well with hot pasta. 3) Transfer to serving dish. Sprinkle with cheese. Garnish with fresh basil or fresh sage, if desired.

GREEN BEANS ALFREDO

Steps:

• Preheat oven to 350°F.
• Combine Alfredo sauce, beans, 1/2 of the onions and pepper.
• Place in a 1 1/2 quart baking dish and sprinkle with Parmesan.
• Bake 25 minutes or until bubbling.
• Top with remaining onions and bake 5 minutes.

CHICKEN AND GREEN BEAN ALFREDO

Steps:

• 1. Cook pasta according to pkg directions drain Return to saucepan
• 2. Heat sauce, green and Chicken in medium saucepan; stir occasionally. Toss well with hot pasta
• 3. Transfer to serving dish. Sprinkle with cheese. Garnish with basil or sage leaves if desired

CHICKEN PRIMAVERA ALFREDO

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
• Melt 1/4 cup butter in a large skillet over medium heat; cook and stir chicken and garlic in butter until chicken is browned. Add mushrooms, green bell pepper, and red bell pepper; cook and stir until vegetables are tender.
• Melt remaining 1/2 cup butter with half the heavy cream in a large saucepan over medium heat. Gradually add Parmesan cheese, alternating with pieces of cream cheese, stirring constantly. Stir in remaining heavy cream, simmering until sauce has thickened, about 5 minutes. Stir chicken and vegetable mixture into cream sauce.
• Transfer pasta to the saucepan and stir in egg. Cook and stir for 1 minute and serve immediately.