Supe up a staple pasta dish and wow everyone around the table with our deliciously rich recipe for Chicken Fettuccine Alfredo with Vegetables.
What You Need
Original recipe yields 6 servings
3/4 lb. fettuccine, uncooked
2 Tbsp. olive oil, divided
1 lb. boneless skinless chicken thigh s, cut into strips
1 cup cut-up fresh asparagus spears (1-1/2-inch lengths)
1/2 cup chopped onion s
1/2 cup sliced fresh mushrooms
1/2 cup chopped tomatoes
1 jar (15 oz.) CLASSICO Light Asiago Romano Alfredo Pasta Sauce
8 slices OSCAR MAYER Bacon, cooked, crumbled
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Let's Make It
Cook pasta as directed on package, omitting salt.
Meanwhile, heat 1 Tbsp. oil in large skillet on medium-high heat. Add chicken; cook and stir 5 to 6 min. or until done. Remove from skillet; cover to keep warm.
Heat remaining oil in same skillet on medium-high heat. Add asparagus, onions and mushrooms; cook 2 to 3 min. or until crisp-tender, stirring constantly. Stir in tomatoes.
Drain pasta, reserving 1/2 cup cooking water. Add drained pasta to asparagus mixture along with chicken and sauce. Cook on medium-low heat 5 to 6 min. or until heated through, stirring constantly and adding enough reserved cooking water to obtain desired consistency. Sprinkle with bacon.
For a Meatless Version
Prepare as directed, substituting 1/2 cup red pepper strips, for the mushrooms and 1 lb. grilled portobello mushroom caps, cut into strips, for the chicken and 1 Tbsp. oil.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 50g
Dietary Fibers 4g
* 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.