Heat oil in large, heavy skillet over moderate heat 2 minutes. Add mushrooms, onion, garlic, marjoram, thyme, and pepper and cook, stirring often, until the juice released from the mushrooms evaporates, about 5 minutes.
Add chicken, alfredo sauce, and wine; adjust heat so mixture bubbles gently, then cook, stirring frequently, about 3 minutes.
Add asparagus, cover and cook just until crisp-tender, 2-3 minutes; no longer or asparagus will become mushy.
Serve over hot fettuccini, with fresh grated parmesan on top.
immer and stir in the chicken and 2 teaspoons everything bagel
Cook fettuccine according to package directions. Meanwhile,
around 10 minutes). Add the chicken stock and continue to cook
ossible for the best flavor.
Take your thawed chicken and sprinkle
ven to 350\u00b0F Dice chicken breast and cook in olive
Cook and drain fettuccine as directed on package.
In 12-inch skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add chicken; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 to 6 minutes, stirring frequently, until chicken is no longer pink in center. Add butter and garlic; cook until garlic is softened. Stir in cooking sauce, Parmesan cheese and cream. Simmer 5 to 8 minutes, stirring occasionally, until well blended.
Serve over fettuccine.
If you are using fresh fettuccine, it can cook in as
In 4 quart crock pot, place chicken, onions, and red bell pepper. Pour alfredo sauce over.
Cover crock pot and cook on low for 5-6 hours.
Thaw and drain broccoli and add to crock pot along with fettuccine. Stir, cover crock pot, and cook on high for 30-40 minutes, until broccoli is hot and fettuccine is tender.
Sprinkle with cheese and serve.
Cook fettuccine as label directs.
While it's cooking, heat olive oil over medium heat in large saute pan.
Saute mushrooms and garlic in olive oil until juices evaporate and mushrooms are lightly browned.
Add Alfredo sauce and peas to mushroom and garlic; heat through.
Add 1 cup Romano cheese; stir to combine.
Drain fettuccine.
In large mixing bowl, toss fettuccine and Alfredo-sauce mixture.
Season with salt and pepper to taste.
Serve hot with remaining Romano.
In a large skillet, heat 2 tablespoons of the olive oil and brown the chicken pieces until lightly browned and cooked through.
Remove the cooked chicken to a plate and keep warm.
If necessary, add the remaining 2 tablespoons oil to the skillet and saute the garlic and green chile over medium heat until the garlic is soft.
Reduce the heat to medium low, add the Alfredo sauce and mix well.
Add the cooked chicken and heat through.
Serve over hot fettuccine and garnish with chopped jalapenos if desired.
o 350\u00b0F
cut chicken into 1-inch pieces.
t a time, dip your chicken strips into the egg mixture
ater to a boil. Add fettuccine; cook according to package directions
Boil chicken until tender and break into pieces. Drain off chicken broth, saving 1 cup to add back to get the consistency you desire. Add other ingredients and simmer. Serve over noodles.
Cook noodles per package directions. In large skillet, brown chicken and garlic in oil; remove. In same skillet, whisk together soup, milk, mustard, and pepper.
Return chicken to skillet. Simmer, covered, until chicken is cooked through and no pink remains, about 8 to 10 minutes.
Remove chicken from sauce; stir in cheese. Slice each chicken breast diagonally into 3/4 inch slices. Arrange chicken on top of noodles. Spoon sauce over.
oil to cook the fettuccine.
Cut chicken into bite-sized pieces
Layer in crockpot: frozen chicken, mushrooms, and red pepper strips.
Drizzle with sherry. Pour alfredo sauce over all.
Cover and cook on low for 6 to 8 hours.
About 25 minutes before serving, turn heat to High. Rinse broccoli in warm water to thaw, then add to crockpot. Break tenderloins into bite-size chunks. Cook for 20 minutes, until broccoli is ready.
While that heats, cook fettucine according to package directions. Just before serving, stir pasta into the alfredo mixture. Top with parmesan.
In a large skillet melt 1 tablespoon butter over medium-high heat.
Add in cubed chicken, onion, garlic, cayenne pepper and seasoned salt; saute until the chicken is no longer pink.
Stir in flour until blended (about 1 minute).
Slowly stir in fat-free half and half and Parmesan cheese; cook stirring for 2 minutes or until thickened, then season with black pepper.
Toss the cooked fettuccine with the sauce mixture.
Pass more Parmesan cheese at the table.
ablespoon of butter.
slice chicken thighs into strips and add