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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken Alfredo with Zucchini Recipe

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This recipe for Chicken Alfredo with Zucchini is from The Bludworth Family Cookbook Project, 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:  
6 oz fettucine
2 (6-oz) boneless skinless chicken breasts into 1/2- inch strips
1/2 tsp salt
1/4 tsp Italian seasoning
1 tbsp butter
1 tbsp. olive oil
1/2 cup chopped onion
2 small zucchini, cut into 1/2-inch planks
1 8 oz pkg frozen spinach & artichoke sip
Directions:
Directions:
Cook fettuccine is salted boiling water, Drain reserving 1/2 cup cooking water

Sprinkle chicken with salt, pepper and Italian seasoning. Heat olive oil and butter in a large skillet over medium-high. Add chicken and cook until browned, about 5 min. Remove chicken to a plate.

Add chopped onion to pan and cook 3 minutes. Add zucchini and cook 3 minutes. Add dip and cook until melted and sauce coats vegetables.
Return chicken and pasta to pan. thin sauce with reserved cooking water, if needed.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 min
Personal Notes:
Personal Notes:
Use T.G.I.Fridays Spinach & Artichoke Cheese Dip

 

 

 

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