Chicken Alfredo

Name: Chicken Alfredo
Ingredients: 13 oz fettuccine pasta; 1 tbsp vegetable or olive oil; 2 cloves garlic, crushed; 2 small zucchini, thinly sliced; 1 pkg (1 1/2 oz) cheese sauce mix; 1/2 cup heavy cream; 1 1/2 cups shredded cooked chicken; 1/2 cup sun-dried tomatoes, drained and chopped; 1/2 cup shredded Parmesan cheese; 2 tbsp finely chopped flat-leaf parsley

10 ingredients

4 steps

Ingredients

13 oz fettuccine pasta
1 tbsp vegetable or olive oil
2 cloves garlic, crushed
2 small zucchini, thinly sliced
1 pkg (1 1/2 oz) cheese sauce mix
1/2 cup heavy cream
1 1/2 cups shredded cooked chicken
1/2 cup sun-dried tomatoes, drained and chopped
1/2 cup shredded Parmesan cheese
2 tbsp finely chopped flat-leaf parsley

Directions

1

Cook the pasta in a large saucepan of boiling, salted water according to package directions. Drain; return to the pan.
2

Meanwhile, heat the oil in a large skillet on medium heat. Add the garlic and zucchini and cook, stirring, for 3-4 mins or until the zucchini is just tender.
3

Stir in the sauce mix, 1 cup water and cream. Cook and stir for 1 min or until the sauce boils and thickens. Stir in the chicken, tomato, half the Parmesan cheese and half the parsley. Remove the sauce from the heat.
4

Add the sauce to the pasta. Toss to coat. Serve the pasta topped with the remaining Parmesan cheese and parsley.