Chicken primavera Alfredo features sautéed chicken, mushrooms, and green and red peppers in a rich Alfredo sauce.
Ingredients
- fettuccine pasta: 1 pound
- butter: 0.25 cup
- skinless, boneless chicken breast halves: 2 piece (cut into strips)
- clove garlic: 1 piece (minced, to taste)
- ounces sliced fresh mushrooms: 4 piece
- green bell pepper: 1 piece (sliced)
- red bell pepper: 1 piece (sliced)
- butter: 0.5 cup
- pint heavy whipping cream: 1 piece
- Parmesan cheese: 0.5 cup (grated)
- cream cheese: 1 pack (8 ounce pack, cut into pieces)
- salt and ground black pepper: (to taste)
- egg: 1 piece (beaten)
Metric Conversion
Stages of cooking
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Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
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Melt 1/4 cup butter in a large skillet over medium heat; cook and stir chicken and garlic in butter until chicken is browned. Add mushrooms, green bell pepper, and red bell pepper; cook and stir until vegetables are tender.
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Melt remaining 1/2 cup butter with 1/2 of the heavy cream in a large saucepan over medium heat. Gradually add Parmesan cheese, alternating with pieces of cream cheese, stirring constantly. Stir in remaining heavy cream, simmering until sauce has thickened, about 5 minutes. Stir chicken and vegetable mixture into cream sauce.
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Transfer pasta to the saucepan and stir in egg. Cook and stir for 1 minute and serve immediately.
