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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chicken Veggie Fettucini Alfredo Recipe

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This recipe for Chicken Veggie Fettucini Alfredo is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lg. chicken breasts, boned and cut in strips
Seasoning salt
Pepper
Paprika
2 Tbsp. olive or vegetable oil
1 lg. red onion, halved and then sliced thinly
1/2 cup broken cashew pieces
1/2 tsp. garlic pepper
1 lg. red bell pepper, cut into slices
2 heads fresh Broccoli, cut into flowerettes
1 Tbsp. butter
5 cloves minced garlic
3/4 tsp. seasoning salt
2 cups whipping cream
9 oz. package of fresh fettuccine,
2 Tbsp. oil
1 cup Parmesan cheese
Directions:
Directions:
Season chicken with seasoning salt, pepper and paprika for 1 hour. Grill until golden brown. In medium skillet sauté onions in 2 Tbsp. oil for 1 minute on medium-high heat. Add bell peppers and broccoli and continue cooking for 2-3 minutes. Add nuts, seasoning salt and garlic pepper. Remove and set aside. In same skillet sauté minced garlic in butter for 2-3 minutes. Add the whipping cream and 3/4 tsp. seasoning salt. Reduce heat and cook 3-4 minutes, stirring constantly. Heat 4 quarts of water to boiling with 2 Tbsp. oil. Add fettuccine and cook al dente, drain. In 9x13 pan layer linguini, chicken, veggies, and pour sauce then sprinkle with cheese. Bake at 400° 10-15 minutes.

 

 

 

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