Vegetableandtomatochickenfettuccine Recipes

CHICKEN VEGETABLE FETTUCCINE ALFREDO RECIPE

Steps:

• Bring a large pot of water to a boil.
• Add salt, onion flakes and minced garlic to season the water.
• Add the fettuccine noodles and cook until al dente. Do not overcook.
• When noodle are done, toss with butter and parsley.
• Bring 1/4 cup water to a simmer in a large skillet.
• Add vegetables and cook just until barely tender. Do not over cook. Salt to taste.
• Season chicken breast with salt and pepper.
• Melt butter in a grill pan.
• Cook chicken breast until done.
• In a medium sauce pan, melt 3 tablespoons butter with olive oil.
• Add in heavy cream, garlic, parsley, parmesan, and white pepper.
• Simmer for 8 minutes or until thickened
• Add mozzarella.
• Remove from heat. Sauce will thicken as it cools.
• Toss pasta with Alfredo sauce and place on a plate.
• Top with vegetables, chicken, & fresh tomatoes.
• Garnish with mozzarella and parsley.
• Serve hot.

CHICKEN & VEGETABLE FETTUCCINE

Steps:

• Cook pasta in a large saucepan of boiling water, following the packet directions, until just tender (al dente).
• Heat the oil, add the zucchini, mushrooms and spring onions.
• Cook vegetables for 5 minutes, or until heated through.
• Pour in soup, cream and 1/4 cup water.
• Cook for 2 minutes, or until heated through.
• Stir in the tomatoes and parsley.
• Toss through cooked pasta and top with parmesan if desired.
• Serve immediately.

CHICKEN & VEGETABLE FETTUCCINE

Steps:

• Cook fettuccine according to package directions. Drain fettuccine; toss with 3 tablespoons butter., Meanwhile, in a large saucepan, heat remaining butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in flour until blended; gradually whisk in broth, cream, salt and pepper. Bring to a boil, stirring constantly; cook 8-10 minutes or until thickened, stirring occasionally., Stir in vegetables; return just to a boil. Stir in chicken; heat through. Serve with fettucine. Freeze option: Do not cook fettuccine. Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Prepare fettuccine as directed. Place chicken mixture in a saucepan or skillet; cook over medium-low heat until heated through, stirring occasionally. (Sauce may appear curdled initially, but will become smooth upon heating.) Serve with buttered fettuccine.

FETTUCCINE WITH CHICKEN AND HERBED VEGETABLES

Steps:

• Cook fettuccine to desired doneness as directed on package. Drain; cover to keep warm.
• Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Add onion; cook 2 to 3 minutes, stirring occasionally, until tender.
• Stir in chicken, bell pepper, garlic, salt and pepper. Cook 5 to 6 minutes, stirring occasionally, until chicken is browned on outside and no longer pink in center. Stir in zucchini, tomatoes, basil and oregano. Cook 5 to 6 minutes, stirring occasionally, until zucchini is tender.
• Place fettuccine on serving platter; spoon chicken mixture over top. Sprinkle with cheese. Serve with additional Parmesan cheese if desired.