This is a long-time favorite pasta dish that I don’t cook often enough….but I’m going to try to fix that. I made it the other night and was reminded of how much I love this simple meal. I also love that it’s chock full of veggies.
I found this recipe years ago in the Betty Crocker cook book that I got shortly after I got married (we’re going on 18 years now)…so I’ve been making this for quite a while. The greatest thing about this pasta is that it’s easy to change it up (what I really mean by that is I get to throw in whatever vegetables I have on hand). Wait. No, the best thing about this recipe is that the kids love it and don’t complain about eating their vegetables.
The original recipe has no meat, and I love the vegetarian version almost as much as the version below, with a little bit of grilled chicken.
- 10 oz uncooked fettuccine
- 1 Tbsp olive oil
- 1 cup broccoli, cut into bite sized pieces
- 1 cup cauliflower, cut into bite sized pieces
- 1 cup carrots, thinly sliced
- 1 cup frozen peas, thawed slightly
- ¼ cup onion, chopped
- 1-2 cups sliced grilled chicken, seasoned with garlic, salt and pepper (or left over rotisserie chicken)
- Alfredo Sauce:
- ½ cup butter
- ½ cup whipping cream (or whole milk)
- ¾ cup Parmesan cheese, grated
- ½ tsp salt
- dash of pepper
- Cook fettuccine as directed on package.
- While pasta is cooking, heat oil on a large skillet over med-high heat. Cook vegetables in oil for about 8 minutes, stirring frequently, until vegetables are crisp tender.
- While pasta is cooking, heat butter and whipping cream in a medium saucepan over low heat, stirring constantly, until butter is melted. Stir in cheese, salt and pepper.
- Drain pasta. Add vegetables, chicken and fettuccine to a large bowl. Stir Alfredo sauce into the pasta mixture. Sprinkle with additional Parmesan cheese.
There you go…an easy, quick kid-friendly dinner. Enjoy!
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