Prep 10 mins
Cook 15 mins
This is a perfect meal for the weeknights when you need something fast but elegant. This recipe uses a prepared Alfredo sauce; however, if you have more time you could make your own. The recipe was printed in Sabrosa a southwest dining guide.
- 2 boneless chicken breast halves, cubed
- 1⁄4 cup olive oil, divided
- 1⁄4 cup fresh green chilies, roasted and chopped or 1 (4 ounce) canchopped green chili peppers
- 2 -3 garlic cloves, minced
- 1 (10 ounce) jarprepared alfredo sauce
- 10 ounces spinach fettuccine, cooked al dente
- 2 jalapenos, seeded, chopped (optional)
- In a large skillet, heat 2 tablespoons of the olive oil and brown the chicken pieces until lightly browned and cooked through.
- Remove the cooked chicken to a plate and keep warm.
- If necessary, add the remaining 2 tablespoons oil to the skillet and sauté the garlic and green chile over medium heat until the garlic is soft.
- Reduce the heat to medium low, add the Alfredo sauce and mix well.
- Add the cooked chicken and heat through.
- Serve over hot fettuccine and garnish with chopped jalapenos if desired.
This was very yummy. I ended up adding some chopped tomatoes, green onions and mushrooms in with the green chiles and it came out wonderful, with just enough spice. We didn't have spinach noodles, but I will try to get some for next time. Thanks for posting!
Very yummy! Everyone loved this even my picky 10 year old. Will double it next time so there are leftovers!!
Good recipe that I will make again. I added a jar of marinated artichoke hearts (drained and chopped). Also I served over whole wheat spaghetti. The next time I make this I will double the green chilis and will use a homemade alfredo. This was the first time I had tried jarred alfredo and won't repeat that.