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Catch ‘em & Cook ‘em: Chicken Fettuccine Alfredo with Vegetables

February 22, 2017
By Capt. Dick May , Pine Island Eagle


2 quarts water

1 (9 oz) pkg. refrigerated fettuccine

3 C frozen mixed vegetables

1 (9 oz) pkg. ready-to-serve roasted chicken breast strips

1 1/2 C alfredo sauce

1/2 C shredded Parme-san cheese

How to:

1. In a Dutch oven, bring water to a boil

2. Add fettuccine and vegetables and return to a boil

3. Cook on high for 2 or 3 minutes or until tender

4. Drain well and stir in the chicken and sauce

5. Heat through and sprinkle with cheese

Serves 4

"Capt. Dick's Seafood & Southern Country Cooking," Capt. Dick May's newest cookbook, can be ordered at Go to "Cookbooks," then to the "Food and Wine" category. Type in "Capt. Dick's Seafood & Southern Country Cooking" and click. A picture of the cookbook, price and information for ordering will be displayed.



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