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Garlic Chicken Mozzarella Alfredo

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Garlic Chicken Mozzarella Alfredo
  • Prep Time 35 min
  • Total Time 35 min
  • Servings 4
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Dinner ready in 35 minutes! Enjoy your pasta by topping it with chicken and creamy vegetable sauce - a tasty meal.

Ingredients

1
(9-oz.) pkg. refrigerated red bell pepper fettuccine or herb fettuccine
1
teaspoon oil
4
boneless skinless chicken breast halves
1
garlic clove, minced
2
medium zucchini, diced
1
medium red bell pepper, diced
1
(10-oz.) container refrigerated Alfredo sauce
2
oz. (1/2 cup) finely shredded mozzarella cheese
Coarse ground black pepper, if desired

Directions

  • 1 Cook fettuccine to desired doneness as directed on package. Drain; cover to keep warm.
  • 2 Meanwhile, heat oil in large nonstick skillet over medium heat until hot. Add chicken; cook 10 to 15 minutes or until chicken is fork-tender and juices run clear, turning once. Remove chicken from skillet; cover to keep warm.
  • 3 In same skillet, combine garlic, zucchini and bell pepper; cook and stir 4 to 6 minutes or until vegetables are crisp-tender. Stir in Alfredo sauce; cook 1 minute or until sauce is thoroughly heated.
  • 4 To serve, spoon sauce mixture over cooked pasta. Slice chicken; arrange over sauce. Sprinkle cheese over chicken; sprinkle with pepper.
Tips  

In the 1920’s a Roman restauranteur named Alfredo di Lello invented fettuccine Alfredo. He tossed fettuccine with a rich sauce made with parmesan cheese, heavy cream, butter and plenty of freshly ground black pepper. Try other shapes of pasta with Alfredo sauce.

Instead of using plain pasta in this recipe, we suggest something more colorful, such as red bell pepper, herb or spinach fettuccine.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
630
(
Calories from Fat
280
)
Daily Value
Total Fat
31g
48%
(
Saturated Fat
15g
75%
)
Cholesterol
130mg
43%
Sodium
570mg
24%
Total Carbohydrate
44g
15%
(
Dietary Fiber
3g
12%
,
Sugars
6g
)
Protein
43g
Daily Value*:
Vitamin A
35%
35%
Vitamin C
50%
50%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 1 Vegetable; 5 Very Lean Meat; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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