Simple Way to Prepare Chicken Fettuccine Alfredo with Vegetables Homemade

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Before you jump to Chicken Fettuccine Alfredo with Vegetables recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less In The Kitchen.

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We hope you got benefit from reading it, now let's go back to chicken fettuccine alfredo with vegetables recipe. You can have chicken fettuccine alfredo with vegetables using 20 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Chicken Fettuccine Alfredo with Vegetables:

1. Provide 2 tbsp of vegetable oil.
2. Prepare 1 box of fettucine (1 lb.).
3. Get 2 stick of butter, softened.
4. Take 2 cup of heavy whipping cream.
5. Provide 2 cup of Parmesan Cheese, grated.
6. Provide 1 pinch of salt.
7. Take 3 clove of garlic, chopped.
8. Use 1/2 box of mushrooms, presliced.
9. Prepare 1 medium of red bell pepper, chopped.
10. Use 2 stick of celery, sliced.
11. Use 1 pinch of black pepper.
12. Prepare 2 large of skinless chicken breasts.
13. Provide 1 bunch of fresh basil leaves, chopped for garnish.
14. Prepare of Chicken Seasoning.
15. Get 1 tbsp of olive oil.
16. You need 1 dash of Seasoned Salt.
17. Get 1 dash of black pepper.
18. Take 1 dash of McCormick Montreal Chicken seasoning.
19. You need 1 pinch of garlic powder.
20. You need 1 pinch of 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..

It's so perfect, I cannot tell the difference. It's such a simple recipe to make, and turns out cheesy, creamy, and full of. Love creamy pasta but need a dairy-free option? You can even make it vegan by skipping the chicken and using vegetable stock. Chicken Fettuccine Alfredo, however, is still a special dish for us—one that we only enjoy on the rarest of occasions when we throw caution, good Do yourself a favor and make it before the New Year's guilt kicks in, and the peer pressure to only consume raw fruit and vegetable juices becomes.

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