Chicken Fettucine Alfredo

So while I was busy baking today, it dawned on me that I had chicken breasts defrosting in the fridge and no real plan for them. I wanted to do something relatively fast, as I had spent enough time in the kitchen today. So, I decided to make a grilled chicken fettucine alfredo. Actually, to be technically correct, I used spaghetti noodles, not fettucine, b/c I didn’t have enough for everyone. πŸ˜‰ This meal was simple, yummy and quick. An added bonus…I can keep the chicken separate from the noodles & sauce for Miss Picky (that would be Hannah, if you hadn’t guessed).

Grilled Chicken Fettucine Alfredo

3-4 boneless skinless chicken breast
Dry Rub (Garlic Powder, Basil, Salt & Pepper)
1 Jar Classico Alfredo Sauce (It is GF, as are all of Classico’s Sauces)
Brown Rice Pasta (I used Trader Joe’s Spaghetti tonight)

1. Pound chicken to tenderize it. Season both sides with dry rub.
2. Warm Sauce on stove
3. Bring water to a boil for pasta (add a little EVOO to keep pasta from sticking)
4. Grill chicken 6-8 minutes per side
5. Boil pasta & drain when done
6. Top pasta with alfredo sauce & sliced grilled chicken
7. Serve with veggies & salad.

Here is a picture of my plate. I served with Parmesan Broiled Tomatoes and Roasted Brussels Sprouts (which may have been roasted a little too long due to my not paying attention..LOL):

For dessert, see the post right after this….Buckeyes & Baking. YUM!!!

9 Responses

  1. I used the classico alfredo but also added half can of healthy valley cream of mushroom soup to the sauce to thin it out and reduce the salty taste. I used diced chicken and added right to the sauce before tossing with the pasta. Was great.

  2. I tried your parmesan broiled tomatos with the fettucine alfredo and even my husband like then. He doesn’t like any real vegetable. Thanks it was a great dinner

    • I am so glad to hear that you & your husband enjoyed this meal! πŸ™‚ I love your idea of adding the cream of mushroom soup to the sauce. πŸ™‚


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