Alfredo Primavera with Grilled Chicken

Ingredients:

• 8 oz fettuccine pasta
• 1 tablespoon olive oil
• 2 boneless, skinless chicken breasts, grilled and sliced
• 1 cup broccoli florets
• 1 cup sliced carrots
• 1 cup sliced bell peppers (any color you prefer)
• 1 cup sliced mushrooms
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

how to make Alfredo Primavera with Grilled Chicken

1. Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
3. Add the broccoli florets, sliced carrots, bell peppers, and mushrooms to the skillet. Cook until the vegetables are tender-crisp, about 5-7 minutes.
4. Stir in the heavy cream and grated Parmesan cheese. Cook, stirring occasionally, until the sauce thickens slightly, about 2-3 minutes.
5. Add the cooked fettuccine pasta and grilled chicken slices to the skillet. Toss everything together until well coated in the Alfredo sauce. Season with salt and pepper to taste.
6. Once everything is heated through, remove the skillet from the heat.
7. Serve the Alfredo Primavera with Grilled Chicken hot, garnished with chopped fresh parsley.

Tips:

• To save time, you can use pre-cooked grilled chicken or rotisserie chicken instead of grilling your own.
• Feel free to add any other vegetables you like such as peas, cherry tomatoes, or spinach.
• For extra flavor, you can sprinkle some crushed red pepper flakes or dried Italian herbs into the sauce.
• Be careful not to overcook the vegetables; they should be tender but still have a slight crunch.
• If the sauce becomes too thick, you can thin it out with a little bit of chicken broth or pasta cooking water.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.