Italian Fettuccine Recipe

Italian Fettuccine Recipe

Italian Fettuccine Recipe

1 cup parmesan cheese shredded and divided
salt and pepper to taste
2 tablespoons olive oil
4 ounces cream cheese cubed (1/3 less fat is fine)
8 ounces uncooked fettuccine pasta
3 cups cut-up assorted fresh vegetables (I use onions, broccoli, Italian green beans, cauliflower, and green peppers)
½ lb boneless skinless chicken breast cut into strips
1 cup milk

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Preparation Instructions:
Cook pasta as directed on the package, adding the vegetables during the last 3 minutes of pasta cooking time, and drain. Heat oil in a skillet over medium heat. Add the chicken cooking and stiring 8 minutes or until it is cooked through. Remove the chicken, setting it aside. Heat milk, cream cheese and 3/4 cups of the parmesan cheese in a skillet, on low heat, stirring constantly until the mixture is smooth. Toss in with the pasta mixture and chicken. Sprinkle with the remaining 1/4 cup parmesan cheese. Salt and pepper to taste. Serve.

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Photo credit: pichardo2227

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