Five-Ingredient Alfredo Fettuccine
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Pour the sauce into a large frying pan placed over medium heat. Slice breasts, if using, into 3 or 4 pieces. Add the chicken to the sauce. Sprinkle with half the herbes de Provence. Turn chicken and sprinkle with the remaining herbes.
Adjust heat so the sauce just simmers allowing chicken to poach in the sauce. Chop peppers and thickly slice green onions. As soon as they are cut, scatter over and around the chicken.
Cover the pan and simmer 8 minutes. Turn the chicken and stir the sauce. Continue simmering and stirring occasionally until the chicken feels springy when pressed and meat thermometer reaches 165°F (74°C), about 5 to 7 minutes. Spoon over fettuccine or brown rice.
Besides the peppers or in place of, consider adding bite-size pieces of asparagus, julienned zucchini, sliced mushrooms, chopped seeded ripe tomatoes, roasted red pepper strips, diced fresh jalapenos or green peas.
|Per 450 g serving||Amount|
|Saturated Fat||9 g|
|Per 450 g serving||% Daily Value|