chicken and broccoli alfredo with fettuccine
Recipes
Prawn
Chicken & Broccoli Alfredo with Fettuccine
Also delicious with sliced grilled chicken!
Ingredients
- 1 tablespoon i can't believe it's not butter!® spread
- 1 ½ pounds boneless, skinless chicken breasts, cut into strips
- 1 (16 ounce) jar ragu® classic alfredo sauce
- 1 (12 ounce) package frozen broccoli florets, thawed
- 1 (12 ounce) package fettuccine, cooked
Directions
- Melt Spread in large nonstick skillet over medium-high heat and cook chicken, in batches if necessary, stirring occasionally, until chicken is thoroughly cooked. Remove chicken and set aside.
- Stir Sauce and broccoli into same skillet. Bring to a boil over medium-high heat. Reduce heat to low and simmer covered, stirring occasionally, until broccoli is heated through, about 5 minutes. Stir in chicken and cook, stirring occasionally, until heated through, about 2 minutes. Serve over hot fettuccine and sprinkle, if desired, with grated Parmesan cheese.
