There's something for everyone to enjoy in our Chicken Fettuccine with Roasted Red Pepper Alfredo Sauce, from tender, garlicky chicken to a creamy sauce.
What You Need
Original recipe yields 4 servings
1/2 lb. fettuccine, uncooked
1 cup CLASSICO Creamy Alfredo Pasta Sauce
1 jar (7 oz.) roasted red pepper s, drained
1 Tbsp. olive oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cloves garlic, minced
1/4 cup chopped PLANTERS Walnuts, toasted
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Let's Make It
Cook pasta as directed on package, omitting salt.
Meanwhile, blend pasta sauce and peppers in blender until smooth; set aside. Heat oil in large skillet on medium heat. Add chicken and garlic; cook and stir 4 to 5 min. or until chicken is done. Add sauce mixture to skillet; cook 1 to 2 min. or until sauce is heated through, stirring frequently.
Drain pasta; place on serving dish. Top with chicken mixture; sprinkle with nuts.
How to Toast Nuts
Toasting nuts adds crunch and intensifies their flavor. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally. To toast nuts on the stovetop, place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. To toast nuts in the microwave, place up to 1 cup of nuts in a microwaveable shallow dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec.
Sprinkle with 2 Tbsp. chopped fresh parsley.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 49g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.