Chicken and Pasta in Cheddar Sauce
Pasta is usually served with a tomato sauce or a mozzarella cheese sauce. This one is different — and delicious!
LAST MINUTE
INGREDIENTS | SERVES 6
- 4 Poached Chicken breasts, cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 (16-ounce) package fettuccine
- ½ pound asparagus, cut into 2-inch pieces
- 2 cups frozen baby peas
- 1 (16-ounce) jar Alfredo sauce
- 1½ cups shredded sharp Cheddar cheese
- ⅓ cup grated Romano cheese
Bring a large pot of water to a boil. Cube Chicken Breasts and set aside.
In large skillet, heat olive oil over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes.
Cook fettuccine according to package directions. Meanwhile, add asparagus and peas to skillet; cook and stir for 3–4 minutes until asparagus is crisp tender.
Add chicken and Alfredo sauce to skillet; bring to a simmer.
Drain pasta when al dente. Add to skillet along with Cheddar cheese; cook and stir over medium heat for 2–3 minutes until chicken is hot and sauce is blended.
Sprinkle with Romano cheese and serve.
