Garlic Chicken Mozzarella Alfredo

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

–

Save & Share

Servings 4

false

( 0 ) Ratings

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

d05410be-07f2-40c5-b9d2-b042c0665d13

ingredients 9
Prep Time 35 min
Total Time 35 min

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

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

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

toggle

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.