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Catch ‘em & Cook ‘em: Chicken Fettuccine Alfredo with Vegetables

August 21, 2019
By Capt. Dick May , Pine Island Eagle

Ingredients:

2 quarts water

1 (9 oz) pkg. refrigerated fettuccine

3 C frozen mixed vegetables

1 (9 oz) ready-to-serve roasted chicken breast strips

1 1/2 C Alfredo sauce

1/2 C shredded Parmesan cheese

How to:

1. In a Dutch oven, bring water to a boil

2. Add fettuccine and vegetables and return to a boil

3. Cook on high for 2 or 3 minutes or until tender

4. Drain well and stir in the chicken and sauce

5. Heat through and sprinkle with cheese

Serves 4

Capt. Dick May is a former longtime island resident, charter boat captain and cookbook author.

 
 

 

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