Vegetable and Chicken Alfredo
Not vegetarian, but good for vegetable and pasta lovers! I just used the veggies that I had on hand, but any vegetables will work fine! Delicious and creamy!"It was really good. I put the butter and milk in first by mistake, than added the flour. I didn't have any basil on me which probably explained the little lack of flavor. I hope to make this again with the basil." - LilMiizMoma
Yield: 4 Servings Ready in moments
Cuisine: Main Ingredient: Pasta
favorite of 57 people 56 people want to try
|4 tablespoonsButter; divided|
|3/4 cupParmesan cheese; grated|
|1/2 teaspoonDried basil; crushed|
|1/4 teaspoonBlack pepper|
|1 tablespoonVegetable oil|
|3 boneless chicken breast halves; cut into thin strips|
|1/4 cupGreen onions; sliced|
|4 cupsfresh vegetables; chopped (i used broccoli, green&red bell peppers, green beans, zuccini and carrots)|
|1/2 poundPasta; cooked and drained (i used spaghetti)|
Vegetable and Chicken Alfredo Preparation
In medium saucepan, melt 2 tablespoons of butter.
Add flour and cook over low heat for 2 minutes; stirring occasionally.
Gradually whisk in milk.
Bring to a simmer, and cook over medium heat until thickened, stirring constantly.
Stir in grated cheese, basil, salt and pepper
Set aside and keep warm.
Heat 2 remaining tablespoons of butter and oil in large frying pan.
Add chicken and cook over medium heat until cooked through.
Remove chicken from pan and set aside.
In the same pan, cook green onions and all other vegetables until crisp-tender. (about 5 mins.)
Toss in the cooked chicken and the hot pasta.
Serve with sauce.
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