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Loaded Alfredo with Chicken and Vegetables Recipe

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This recipe for Loaded Alfredo with Chicken and Vegetables is from The Stark Cookbook, 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:  
2 Tbsp unsalted butter
3 Tbsp flour
3 cups 2% milk
2 cloves garlic, chopped
2 Tbsp grated Parmesan
Salt & Pepper, to taste
1/2 Tbsp olive oil
2 cups broccoli
8 oz cremini mushrooms, sliced
1/4 cup chopped sundried tomatoes
8 oz cooked chicken breast, thinly sliced
12 oz whole wheat fettuccine
Directions:
Directions:
Sauce: melt the butter in a saucepan over medium-low heat. Whisk in the flour. Cook for 1 minute. Slowly whisk in the milk to prevent any lumps from forming. Add the garlic and simmer, whisking often, for 10 to 15 minutes or until nicely thickened. Stir in the Parmesan and season with salt and pepper. Keep warm
Heat the oil in a large skillet or saute pan over medium-high heat. Add the broccoli and cook for 3 to 4 minutes. Add the mushrooms and tomatoes. Cook for 5 minutes, or until the vegetables have lightly caramelized. Stir in the chicken. Season with salt and pepper.
Cook the pasta. Drain, reserving 1 cup of the cooking water. Return the pasta to the pot, add the sauce and the chicken mixture and toss to coat. If the sauce is too thick, add some pasta water to thin it. Serve immediately.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
620 calories

 

 

 

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