RCI-ND.002.0131.001
Skinny Chicken and Vegetable Fettuccine Alfredo
A Karen Danielson recipe from The Sneaky Kitchen
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- box Tyson diced8 ozfrozen cooked chicken (or previously cooked and diced chicken)
- bag Birdseye frozen broccoli16 ozcarrots and water chestnuts (or equivalent)
- jar Ragu Light alfredo sauce32 oz
- garlic2 clovescrushed, then minced fine
- Mrs. Dash extra-spicy seasoning1 unitgenerous sprinkle or to taste
- box fettuccine12 ozcooked according to package directions
- 1 unit
- 1 unit
- Parmesan cheese1 unit2 tablespoons per serving as garnish
- 1 unit
Method
1
Cook the fettuccine according to package directions in a large pot of salted boiling water, then drain and set aside.
2
Heat a large non-stick skillet over medium heat and lightly coat with non-stick cooking spray.
3
Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, stirring frequently.
4
Add the frozen broccoli, carrots, and water chestnuts to the skillet and cook for 3–4 minutes, stirring occasionally, until the vegetables are heated through and tender-crisp.
3 minutes
5
Pour the entire jar of Ragu Light alfredo sauce into the skillet and stir to combine with the vegetables.
6
Add the diced cooked chicken to the skillet and stir until evenly distributed throughout the sauce. Cook for 2–3 minutes until the chicken is heated through.
2 minutes
7
Add a generous sprinkle of Mrs. Dash extra-spicy seasoning and stir well to incorporate. Taste and adjust seasoning with salt and pepper as needed.
8
Add the cooked fettuccine to the skillet and toss gently but thoroughly until all pasta strands are coated with the alfredo sauce and combined with the chicken and vegetables.
1 minutes
9
Transfer the pasta to serving plates and top each portion with 2 tablespoons of Parmesan cheese. Serve immediately.