Chicken & Vegetable Alfredo

Name: Chicken & Vegetable Alfredo
Ingredients: 3 ounces uncooked fettuccine; 1 boneless skinless chicken breast (6 ounces), cubed; 3/4 cup fresh sugar snap peas; 2 teaspoons butter; 1/2 cup grape tomatoes; 1/2 teaspoon all-purpose flour; 1 garlic clove, minced; 1/8 teaspoon salt; 1/8 teaspoon pepper; 1/3 cup half-and-half cream; 1/4 cup basil and roasted garlic goat cheese; 2 tablespoons minced fresh parsley

12 ingredients

3 steps

Ingredients

3 ounces uncooked fettuccine
1 boneless skinless chicken breast (6 ounces), cubed
3/4 cup fresh sugar snap peas
2 teaspoons butter
1/2 cup grape tomatoes
1/2 teaspoon all-purpose flour
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup half-and-half cream
1/4 cup basil and roasted garlic goat cheese
2 tablespoons minced fresh parsley

Directions

1

Cook fettuccine according package directions. Meanwhile, in a large skillet, saute chicken and peas in butter until chicken is no longer pink. Add tomatoes and garlic; cook 2 minutes longer.
2

Combine the flour, salt, pepper and cream; stir into chicken mixture. Bring to a boil. Cook and stir for 1-2 minutes or until thickened.
3

Stir in goat cheese and parsley; cook and stir until cheese is melted. Drain fettuccine; toss with chicken mixture.