CHICKEN FETTUCCINE ALFREDO WITH VEGGIES
"I especially like to use frozen California-blend veggies when making this dish. If you prefer, you can substitute fresh garden vegetables, but it will add a little time. Simply start them in boiling water before adding the pasta. Then add the pasta during the last 3 minutes of cooking the veggies. This makes an easy, colorful and delicious entree!" Talena Keeler - Siloam Springs, Arkansas
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Fill a Dutch oven two-thirds full with water; bring to a boil. Add fettuccine and vegetables; return to a boil. Cook on high for 2-3 minutes or until tender; drain. Stir in chicken and Alfredo sauce; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 523 calories, Fat 16g fat (9g saturated fat), Cholesterol 71mg cholesterol, Sodium 1053mg sodium, Carbohydrate 61g carbohydrate (5g sugars, Fiber 9g fiber), Protein 35g protein.
VEGETABLE FETTUCCINE ALFREDO
Win over your family night after night with this creamy Vegetable Fettuccine Alfredo. This Vegetable Fettuccine Alfredo is a win on all fronts.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Place cream cheese, milk and butter in medium saucepan. Cook on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently.
- Meanwhile, cook vegetables in large saucepan of boiling water 2 min. Add pasta; cook an additional 3 min. Drain. Place in large serving bowl.
- Add Parmesan cheese and black pepper to cream cheese sauce; mix well. Add to pasta mixture; mix lightly.
Nutrition Facts : Calories 460, Fat 26 g, SaturatedFat 15 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 480 mg, Carbohydrate 42 g, Fiber 4 g, Sugar 6 g, Protein 15 g
FETTUCCINE VEGETABLE ALFREDO
Creamy pasta dish by Southern Living that can be an entree (4 servings) or a side dish (6 servings). The original recipe calls for 8 oz fresh mushrooms and 1 cup of carrots; however, I don't like mushrooms, so I just use 1 1/2 cups of carrots. Make sure to slice the carrots quite thin.
Provided by KissKiss
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare fettuccine according to package directions.
- Meanwhile, in a large pan saute carrots in hot oil over medium-high heat for 3-4 minutes. Stir in onion and garlic and saute 3-4 minutes or until tender.
- Add spinach and cover, allowing to cook and wilt for 3-4 minutes, stirring occasionally until all spinach is wilted. Stir in Alfredo sauce, Parmesan, basil and cooked pasta.
- Stir until all ingredients are blended and cook 1-2 minutes until thoroughly heated. Season with salt and pepper, to taste, and serve immediately.
SPRING VEGETABLE FETTUCCINE ALFREDO
Spring vegetables brighten up classic pasta Alfredo, while lemon zest and chives cut the rich creaminess.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente, tender but slightly firm. Reserve 1/2 cup of the pasta water, then strain the pasta and toss with a splash of oil in the colander.
- Meanwhile, slice the mushroom caps into 1/4-inch-thick strips. Snap the woody ends off the asparagus and cut into 2-inch lengths. Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the mushrooms in 1 layer. Cook, without moving, until the undersides have browned, 1 to 2 minutes, then stir and cook until golden about 2 minutes more. Add the asparagus, another tablespoon of butter, and 1/2 teaspoon salt and continue to cook, stirring occasionally until the asparagus is tender and the mushrooms are browned, 2 to 4 minutes. Transfer the vegetables to the colander with the pasta.
- Reduce the heat to medium and add the remaining 5 tablespoons butter. When the butter has mostly melted, whisk in the cream and bring to a simmer, then add the peas and cook for 2 minutes. Turn off the heat.
- Whisk the Parmigiano-Reggiano into the sauce. Add the vegetables, cooked pasta, chives and lemon zest and toss well. Season with salt and pepper. The pasta will thicken as it cools. To thin it, add reserved pasta water 1 tablespoon at a time and toss to reach the desired consistency. Serve hot in heated bowls.
SLOW COOKER VEGETABLE FETTUCCINE ALFREDO
Make and share this Slow Cooker Vegetable Fettuccine Alfredo recipe from Food.com.
Provided by Chef Regina V. Smith
Categories Beginner Cook
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Rub the walls of the slow cooker with the butter.
- Place zucchini, carrots, broccoli, mushroons, green onions, garlic, seasonings and parmesan cheese into the slow cooker. Cover and cook on high for 2 hours.
- Just prior to serving time, cook the fettucine to "al dente". Drain.
- Add cooked fettucine, mozerella, cream and eggs yolks to the slow cooker. Stir gently to blend all ingredients. Replace cover on the slow cooker and continue to heat for 10 to 15 minutes.
- Serve.
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ROASTED VEGETABLE FETTUCCINE ALFREDO RECIPE
From tablespoon.com
Cuisine ItalianCategory EntreeServings 4Total Time 20 mins
- Heat oven to 425°F. In large bowl, place asparagus, bell pepper and zucchini. Toss with olive oil, garlic and salt until evenly coated. Spread in ungreased 15x10-inch pan.
- Make Alfredo Sauce. In 10-inch skillet, heat butter and whipping cream over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low. Simmer about 6 minutes, stirring frequently, until slightly thickened. Remove from heat. Stir in cheese and salt.
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