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Versatile Chicken Fettuccini Alfredo Recipe

Ingredients

How to make it

  • In a Large Pot of boiling water with salt and a drops or two of olive oil to keep pasta from sticking, cook pasta according to package directions.
  • Meanwhile, trim any excess fat,veins etc..and cube chicken into bite-sized pieces.
  • Melt the butter or margarine in a medium to large skillet and add cubed chicken, Add above seasonings to taste and brown over medium heat. ( I like the Chicken well seasoned, I add just a touch more than I would use if I were serving the Chicken separate.)
  • Once the Chicken is browned, reduce to a low flame and simmer while the pasta finishes cooking.
  • Cut olives black and green into quarters (add as many or as few as you like. I used 3/4 can black olives and a little over half of the jar of large green olives)
  • (This is also a good time to grate the cheeses if not already grated.)
  • Drain the Pasta, rinse lightly, drain and return to pasta pot. ( I usually rinse the pasta pot before returning the pasta)
  • Add the Chicken, cut olives, grated cheeses and toss.
  • Pour in the Alfredo Sauce. (I used 1 and 1/2 jars add the full 2 jars if you like it really creamy) Heat over medium flame until sauce is thouroghly heated through and serve!
  • I have also made this without the chicken, I did reduce the amount of alfredo sauce to make it a consistency I like.
  • Great with your favoite Garlic bread (pre made if you are short on time)
  • Please let me know if you enjoyed this recipe as much as we did!

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The Cook

cathysquickneasydishes Beecher, IL

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