Variations on Garlic Chicken Fettuccini Alfredo
by Scott Schannon
(Salt Lake City, Utah)
I've always enjoyed the Garlic Chicken Fettuccine Alfredo and always thought something was missing. After a couple of tries I came up with what my family enjoys.
The basic recipe is:
6 *boneless, skinless chicken breasts
1 tsp **garlic flakes or minced garlic
2 Tbs vegetable oil
1 (16 oz)jar ***Alfredo sauce
1 (12 oz) package fettuccini noodles
1) Prepare noodles as directed on package.
2) Heat oil and garlic in skillet over medium heat, stir and cook 1 minute. Cut chicken breasts into 1 inch chunks; add to skillet, cook about 5-7 minutes until meat is tender no longer pink.
3) Drain fat from pan, add Alfredo sauce, and stir well. Serve over a bed of hot noodles.
Spinach, boiled and drain and added after the Alfredo Sauce is put on.
Yellow and Gold peppers cut into 1 to 2 inch pieces and added the same time as the spinach
This gives the meal a well rounded taste and the color of the spinach with the peppers looks great.
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