springtime fettuccini alfredo


Farmers’ markets are brimming with those wonderful vegetables that have been missing during the winter months! I am always looking for new combinations to turn into delicious meals and this one is a winner!


Springtime Fettuccini Alfredo

3 pounds chicken breasts, cut into strips

olive oil

minced garlic

1 pound asparagus cut into bite size pieces

2 cups fresh cauliflower florets

red pepper cut into strips

1 pound fettuccini cooked al dente

1 stick butter

½ cup flour

2 cups half and half

3 cups whole milk (can use all milk)

1 cup grated parmesan cheese

salt and pepper to taste

Cook chicken in olive oil and garlic until pink is gone. Add in veggies and strip fry until chicken is a bit browned and veggies are slightly tender.

Meanwhile, melt butter, stir in flour, and stir in milk, continuously stirring over medium heat until sauce in thickened and smooth. Stir in parmesan. Mix in drained fettucini. Add in chicken and veggies. Delicious!

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