Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo

(29 Ratings)
Recipe Yield: 2 cups prepared

Ingredients

  • 1 package PASTA RONIĀ® Fettuccine Alfredo
  • 1 pound uncooked, boneless, skinless chicken breasts, cut into 1-inch pieces
  • 3 tablespoons margarine or butter
  • 1-1/4 cups water
  • 1/2 cup milk
  • 2 cups fresh baby spinach leaves (optional)

Preparation Steps

  1. In large skillet, melt 3 Tbsp. margarine over medium-high heat. Add 1 lb. uncooked, boneless, skinless chicken breasts, cut into 1-inch pieces; cook and stir 5-6 min. or until no longer pink.
  2. Slowly add 1 1/4 cups water, 1/2 cup milk, pasta and Special Seasonings; bring to a boil, stirring occasionally.
  3. Reduce heat to medium. Boil uncovered, 5-6 min. or until pasta is just tender, stirring frequently.
  4. Sauce will be thin. Let stand 3-5 min. to thicken.

Tips and Variations

  • Stir in 2 cups fresh baby spinach leaves before stand time.