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  • Chicken Fettuccine Alfredo

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    Chicken Fettuccine Alfredo
    Servings: 6
    by CookEatShare Cookbook
    41608 recipes
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    Ingredients

    • 1/4 c. butter
    • 1/4 c. extra virgin olive oil
    • 1 pound boneless, skinless chicken breasts, cut into 3/4 inch cubes
    • 1/2 c. minced green onions with tops
    • 2 cloves garlic, chopped
    • 1 c. whipping cream
    • 1 pkg. McCormick Pasta Prima Alfredo Sauce
    • 12 ounce. fresh mushrooms, thinly sliced
    • 15 ounce. can tomatoes, liquid removed and diced
    • 1 teaspoon salt
    • 1/2 teaspoon freshly grnd pepper
    • 1/4 c. minced fresh parsley
    • 2 tbsp. dry basil
    • 1 pound warm, cooked fettuccine
    • 1/2 c. freshly grated Parmesan cheese

    Directions

    1. Heat butter and extra virgin olive oil in a large heavy skillet over medium heat. Add in chicken, green onion, and garlic; saute/fry till chicken is lightly browned. Stir in cream, sauce mix, mushrooms, tomatoes, salt and pepper. Bring to a boil over high heat. Reduce heat to medium and simmer 3 to 5 min or possibly till sauce is slightly thickened. Stir in parsley and basil. Remove from heat. Toss pasta with sauce, sprinkle with Parmesan cheese. Serves 6 to 8.

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