FETTUCINI ALFREDO with PEAS AND CHICKEN

Here at the Forbes house we get strong cravings for pasta from time to time, so I try not to fight it and just go with it. Yesterday thoughts of a creamy, dreamy Alfredo sauce kept invading my brain so last night I came up this mighty tasty pea and chicken pasta dish. I sincerely hope that you will enjoy it as much as we did. It is finger licking good!

8 oz. fettucini pasta
10 oz. frozen green peas
1 large boneless, skinless chicken breast, pan-fried in Amish butter and cut in chunks
1 (28 oz.) jar light or regular Alfredo sauce

Bring a large heavy stockpot full of salted water to a rolling boil over high heat. Break the fettucini in half and add to boiling water one half at a time. Never add pasta all at one time to the water, you always want your water to remain at the boiling point. Set your timer to 5 minutes and when it goes off add the frozen peas and continue cooking for 4 minutes~no more. Drain in a colander, return to pot and add jar of Alfredo sauce and the chicken.
Serve with cheese and garlic biscuits and a green salad.
Serves 4 happy campers
"Fettucini alfredo is macaroni and cheese for adults."~Mitch Hedberg

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