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Chicken Fettuccine Alfredo with Vegetables
Chicken Fettuccine Alfredo with Vegetables

Before you jump to Chicken Fettuccine Alfredo with Vegetables recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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We hope you got insight from reading it, now let’s go back to chicken fettuccine alfredo with vegetables recipe. To make chicken fettuccine alfredo with vegetables you only need 20 ingredients and 11 steps. Here is how you do that.

The ingredients needed to make Chicken Fettuccine Alfredo with Vegetables:
  1. Take 2 tbsp vegetable oil
  2. Provide 1 box fettucine (1 lb.)
  3. Get 2 stick butter, softened
  4. You need 2 cup heavy whipping cream
  5. You need 2 cup Parmesan Cheese, grated
  6. You need 1 pinch salt
  7. You need 3 clove garlic, chopped
  8. Take 1/2 box mushrooms, presliced
  9. Prepare 1 medium red bell pepper, chopped
  10. Use 2 stick celery, sliced
  11. Take 1 pinch black pepper
  12. You need 2 large skinless chicken breasts
  13. Use 1 bunch fresh basil leaves, chopped for garnish
  14. Take Chicken Seasoning
  15. You need 1 tbsp olive oil
  16. Get 1 dash Seasoned Salt
  17. You need 1 dash black pepper
  18. Use 1 dash McCormick Montreal Chicken seasoning
  19. You need 1 pinch garlic powder
  20. Use 1 pinch Cayenne pepper
Steps to make Chicken Fettuccine Alfredo with Vegetables:
  1. Preheat the oven to 425°F. Place the rack in the middle slot.
  2. Meanwhile, wash the chicken breasts and dry with paper towels.
  3. Lightly coat the chicken breasts with the olive oil.
  4. For the Chicken Breasts: Season the chicken breasts with seasoned salt, black pepper, paprika, McCormick Montreal Chicken seasoning, garlic powder and a pinch of cayenne pepper.
  5. Bake the seasoned chicken breasts in the oven for 20 to 25 minutes.
  6. Bring a large saucepan of lightly salted water to a boil. Add the pasta and cook according to the package directions.
  7. Heat the vegetable oil in a skillet and sauté the garlic for about 2 minutes. Add the chopped red bell pepper, celery, and mushrooms into the skillet. Cook for another 3 to 4 minutes or until the vegetables are slightly cooked; set aside.
  8. On a large mixing bowl, add the softened butter. Use a wooden spoon or an electric mixer set on low speed, beat until smooth. Add the cream and Pamesan cheese. Stir until well blended.
  9. Drain the pasta when ready, and IMMEDIATELY add it to the butter mixture. Using two forks, toss the fettuccine in the butter mixture to coat well. Cover when done mixing well until the chicken breasts are cooked.
  10. Remove the chicken breasts from the oven when cooked. Slice the breasts into pieces and toss it in with the pasta. Add the sautéed vegetables. Mix well. Add salt and pepper to taste.
  11. Quickly slice the basil leaves into shreds. Sprinkle over each bowl of pasta. Serve immediately.

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