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Pasta and Rice


Chicken Alfredo Fettuccine Florentine


1 Tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into thin strips
1 small onion, thinly sliced
2 cloves garlic, finely chopped
1 jar (15 ounces) any Alfredo sauce of your choice
2 cups sliced fresh asparagus or 2 cups small broccoli florets or 2 cups thinly sliced carrots, lightly steamed
2 Tablespoons finely chopped fresh basil leaves
1 package fettuccine Florentine, cooked and drained

In 12-inch skillet, heat oil and cook chicken over medium-high heat until almost done. Add onion and garlic and cook 3 minutes or until onion is tender. Add Five Brothers Creamy Pasta Sauce. Cover and simmer over low heat, stirring occasionally, 5 minutes or until chicken is no longer pink. Stir in vegetables and basil; heat through. Serve over hot fettuccine. Makes 6 servings.