Garlic Chicken Mozzarella Alfredo

Dinner ready in 35 minutes! Enjoy your pasta by topping it with chicken and creamy vegetable sauce - a tasty meal.

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  • prep time 35 min
  • total time 35 min
  • ingredients 9
  • servings 4
 

Ingredients

1
(9-oz.) pkg. refrigerated red bell pepper fettuccine or herb fettuccine
1
teaspoon oil
4
boneless skinless chicken breast halves
1
garlic clove, minced
2
medium zucchini, diced
1
medium red bell pepper, diced
1
(10-oz.) container refrigerated Alfredo sauce
2
oz. (1/2 cup) finely shredded mozzarella cheese
Coarse ground black pepper, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook fettuccine to desired doneness as directed on package. Drain; cover to keep warm.
  • 2 Meanwhile, heat oil in large nonstick skillet over medium heat until hot. Add chicken; cook 10 to 15 minutes or until chicken is fork-tender and juices run clear, turning once. Remove chicken from skillet; cover to keep warm.
  • 3 In same skillet, combine garlic, zucchini and bell pepper; cook and stir 4 to 6 minutes or until vegetables are crisp-tender. Stir in Alfredo sauce; cook 1 minute or until sauce is thoroughly heated.
  • 4 To serve, spoon sauce mixture over cooked pasta. Slice chicken; arrange over sauce. Sprinkle cheese over chicken; sprinkle with pepper.
  • 1 Cook fettuccine to desired doneness as directed on package. Drain; cover to keep warm.
  • 2 Meanwhile, heat oil in large nonstick skillet over medium heat until hot. Add chicken; cook 10 to 15 minutes or until chicken is fork-tender and juices run clear, turning once. Remove chicken from skillet; cover to keep warm.
  • 3 In same skillet, combine garlic, zucchini and bell pepper; cook and stir 4 to 6 minutes or until vegetables are crisp-tender. Stir in Alfredo sauce; cook 1 minute or until sauce is thoroughly heated.
  • 4 To serve, spoon sauce mixture over cooked pasta. Slice chicken; arrange over sauce. Sprinkle cheese over chicken; sprinkle with pepper.

EXPERT TIPS

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Expert Tips

In the 1920’s a Roman restauranteur named Alfredo di Lello invented fettuccine Alfredo. He tossed fettuccine with a rich sauce made with parmesan cheese, heavy cream, butter and plenty of freshly ground black pepper. Try other shapes of pasta with Alfredo sauce.

Instead of using plain pasta in this recipe, we suggest something more colorful, such as red bell pepper, herb or spinach fettuccine.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
630
(
Calories from Fat
280),
% Daily Value
Total Fat
31g
31%
(Saturated Fat
15g,
15%
),
Cholesterol
130mg
130%;
Sodium
570mg
570%;
Total Carbohydrate
44g
44%
(Dietary Fiber
3g
3%
  Sugars
6g
6%
),
Protein
43g
43%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
50%;
Calcium
25%;
Iron
15%;
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 1 Vegetable; 5 Very Lean Meat; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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