When it comes to a stir-fry or pasta, and one person wants meat in their entree while another does not, there is a simple solution. Cook the meat on the side. Then, when the meal is completed, whoever wants meat can mix it into their plate. Problem solved! A bit more work but it pleases everyone. This chicken fettuccine alfredo with veggies is one of those recipes. The family gets to enjoy a meat dish while I can still make myself a small side plate! And there is no real extra work required!
Chicken Fettuccine Alfredo with Carrots, Mushrooms, and Broccoli
Using a sharp cheese just brings out the zing in this pasta dish!
Ingredients
- 1 lb uncooked spaghetti or fettuccine pasta
- 2 lbs boneless skinless chicken breasts, cut into bite-size portions
- 4 tbsp. olive oil, divided + more of needed
- 2 small broccoli crowns, cut into florets
- 2 large carrots, peeled into long strips (I use a vegetable peeler to achieve this effect)
- 2 portobello mushrooms, halved and sliced
- 1 orange pepper, chopped
- 1 zucchini, halved lengthwise and sliced
- Salt and pepper
Sauce
- 1 cup heavy whipping cream
- 1 cup milk
- 3 tbsp. butter
- 3 garlic cloves, minced
- 3 tbsp. all-purpose flour
- Salt and pepper
- ½ tbsp. coarse whole grain mustard
- ¼ tsp. cayenne powder
- 1 tsp. dried parsley
- 1 cup cheddar cheese, grated (or cheese of your choosing)
Instructions
- Preheat oven to 400F.
- On one baking sheet combine the chicken, broccoli, couple tablespoons of olive oil, salt, and pepper. On another, combine the remaining veggies, oil, salt, and pepper. Place into oven and bake for 20 minutes. Remove the veggie pan without the chicken and cook chicken pan for another 5-10 minutes, or until chicken is cooked through.
Sauce
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain, rinse.
- While the pasta is cooking, add butter to a saucepan over medium heat. When the butter begins to foam add the garlic. Cook for 30 seconds. Add in the flour and stir with a whisk, creating a roux. Cook until the roux becomes blondish-brown in color, about 5 minutes. Make sure to whisk constantly, and allow the roux to cook. When the roux has darkened, stir in the milk and cream. Pour in the cheese, Dijon mustard, cayenne, parsley, and season with salt and pepper. Allow to come to a boil, reduce heat, and simmer until the sauce thickens.
- Combine everything together and serve!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 1508Total Fat: 65gSaturated Fat: 30gTrans Fat: 1gUnsaturated Fat: 30gCholesterol: 316mgSodium: 693mgCarbohydrates: 124gFiber: 8gSugar: 13gProtein: 103g
When the nice weather comes (if that will ever be the case here in Canada), grill the chicken on the BBQ and then add it to your pasta. It would be an awesome Spring dinner! And you could pick some more appropriate veggie to throw on the BBQ, like asparagus or eggplant! Yummy!
Love this chicken fettuccine alfredo with veggies?! Try some of these recipes:
Angie | Big Bears Wife
I pinned this earlier because my tummy started growling as soon as I saw it!
Kacey
Oh, Angie, I feel that way with your recipes!
Kimberly @ The Daring Gourmet
Oh yum, this looks and sounds wonderful! Yep, my stomach's growling too and how I wish I had a big plate of this right now!
Kacey
Thanks, Kimberly! I would share 🙂
Katerina @ Diethood
*** Wiping the drools *** That looks so, so good! It would be hard to top this chicken alfredo recipe!
Kacey
Woohoo! Thanks, Katerina!
Sandi (@fearless_dining)
This looks like an incredible dinner for those busy nights. Can't wait to try it.
Kacey
A little bit of work but so worth it (now that I think about it, frozen veggies would work great here!)
Michelle | A Dish of Daily Life
My family would love this! And I am always on the lookout for new dinners to try...thank you for the inspiration! 🙂
Kacey
Yay! Thanks, Michelle.
Des @ Life's Ambrosia
I am loving the alfredo with veggies! Makes me feel slightly less guilty for eating it 😉
Kacey
Haha, it is so true, Des 🙂