Description
Creamy Chicken Alfredo Pasta with Vegetables
Ingredients:
300 g fettuccine pasta
2 chicken breasts, diced
1 cup carrots, diced
1 cup green peas
2 tbsp olive oil
2 cloves garlic, minced
2 cups heavy cream
1 cup grated Parmesan cheese
1/2 tsp black pepper
1/2 tsp salt
2 tbsp parsley, chopped (for garnish)
Instructions:
1. Cook the Pasta: Boil the fettuccine in a pot of salted water according to package instructions. Drain and set aside.
2. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the diced chicken and cook until golden brown and fully cooked. Remove from the skillet and set aside.
3. Sauté the Vegetables: In the same skillet, add the carrots and sauté for 2-3 minutes. Add the peas and cook for another 2 minutes. Remove and set aside with the chicken.
4. Prepare the Alfredo Sauce: In the same skillet, add the minced garlic and sauté for 30 seconds. Pour in the heavy cream and bring to a gentle simmer. Gradually stir in the Parmesan cheese until smooth. Season with salt and black pepper.
5. Combine Everything: Add the cooked pasta, chicken, and vegetables to the skillet. Toss everything together to coat with the creamy Alfredo sauce.
6. Serve: Garnish with chopped parsley and serve immediately.
