Alfredo Fettuccine With Chicken and Broccoli

Submitted by Holley Mc

"To DIE for! I never cared for white pasta sauce until I tried this... Now I'm hooked. My youngest calls it "white spaghetti" and will eat it until she pops!"

 

• Ready In: 1hr 30mins
• Ingredients: 10
• Serves: 8

ingredients

• 907.18-1133.98 g chicken tenders, cut into bite size pieces... if you like it extra chunky cut the pieces slightly larger
• 1 medium onion, quartered
• red pepper, quartered 2x
• 29.58 ml olive oil
• 566.99 g buitoni alfredo sauce
• 425.24 g bertolli alfredo sauce
• 709.77 ml broccoli florets, chopped
• 7.39 ml fresh ground pepper
• fresh grated parmesan cheese
• 453.59 g fettuccine pasta

directions

1. Get Olive Oil Hot in 12" frying Pan.
2. saute Onion and Pepper until tender.
3. add Chicken and cook until done.
4. Turn heat to low (this will keep the sauce from sticking) and add Alfredo sauce.
5. Boil Broccoli until done.
6. Cook pasta according to package directions.
7. Once broccoli is done, add to the prepared sauce.
8. Once Noodles are done, place into bowl (or plate) and cover with sauce. Top with Parmesan cheese.

Reviews

[LifeIsGood]

OH MY! This is truly a decadent dinner. This was a taste treat. We love alfredo sauce, but don't eat it that often. This was worth the splurge. The only thing I changed was the amount of sauce. I used the 20 oz. bottle of bertolli, but I only used a 10 oz. container of the buitoni sauce. It was plenty! Thank you for the treat. ~Made for the Spring 2010 Pick-A-Chef~

 

[truckydoodle]

Loved it. My niece's favorite!

 

[dannyboy1988]

this stuff is pretty darn good

 

[GingerlyJ]

very creamy sauce.. yum

 

[Deanna Kyre]

This was really delicious, and so easy to put together! I love alfredo sauce to begin with, but adding the veggies to it really made this great. I used the Classico brand Roasted Garlic Alfredo sauce and added a green pepper also. The only thing I would do differently next time is to start cooking the pasta and broccoli before the chicken because that took a lot longer than I expected. Thanks for sharing a great recipe :)