Garlic Chicken Mozzarella Alfredo

  • Prep 35 min
  • Total 35 min
  • Ingredients 9
  • Servings 4
Garlic Chicken Mozzarella Alfredo

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

Steps

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  • 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.

Notes









Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
630
Calories from Fat
280
% Daily Value
Total Fat
31g
48%
Saturated Fat
15g
75%
Cholesterol
130mg
43%
Sodium
570mg
24%
Total Carbohydrate
44g
15%
Dietary Fiber
3g
12%
Sugars
6g
Protein
43g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
50%
50%
Calcium
25%
25%
Iron
15%
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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