This Chicken Fettuccine recipe is so versatile. Use whatever combo of meat and veggies your family likes.
Chicken Fettuccine with Asparagus and Peas
Makes 4 to 6 servings
- 2 tablespoons olive oil
- 1 (1-pound) bunch fresh
- asparagus, trimmed and chopped
- 3 cloves garlic, sliced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 (15-ounce) jar Alfredo sauce
- 1 cup shredded Parmesan cheese
- ½ cup water
- 3½ cups shredded rotisserie chicken
- 1 cup frozen peas, thawed
- ½ (16-ounce) package fettuccine, cooked according to package directions
- Garnish: shaved Parmesan cheese, chopped fresh parsley
- In a large skillet, heat olive oil over medium-high heat. Add asparagus and next 3 ingredients. Cook, stirring frequently, for 5 minutes or until tender. Add Alfredo sauce, cheese, and ½ cup water. Bring to a boil, reduce heat, and simmer for 10 minutes or until slightly thickened. Stir in chicken and peas. Add pasta, stirring to combine. Garnish with Parmesan and parsley, if desired.
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