By emensah m
Cook fettuccine pasta according to package instructions. Drain and set aside.
Slice chicken breast into thin strips. Season with salt and pepper.
In a large skillet, heat olive oil over medium-high heat.
Add chicken strips to the skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside.
In the same skillet, add sliced onion, minced garlic, chopped broccoli, and sliced red bell pepper.
Stir-fry the vegetables until they are tender-crisp, about 4-5 minutes.
Reduce the heat to medium, and add the cooked chicken back into the skillet with the vegetables.
Add soy sauce to the skillet and toss everything together to combine. Remove from heat and set aside.
In a separate saucepan, melt butter over medium heat.
Add heavy cream to the melted butter, stirring constantly, and bring to a simmer.
Stir in the parmesan cheese until it melts and the sauce becomes smooth. Season with additional salt and pepper to taste.
Combine the cooked fettuccine pasta with the alfredo sauce, tossing to coat the pasta evenly.
Plate the fettuccine alfredo and top with the chicken and vegetable stir fry. Sprinkle with red pepper flakes for an extra kick.
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This Main Course Italian Stir Fry recipe is ready in 35 minutes and features chicken breast, broccoli, red bell pepper and other delicious ingredients. Contains 650 calories total.
Cook fettuccine pasta according to package instructions. Drain and set aside.
Slice chicken breast into thin strips. Season with salt and pepper.
In a large skillet, heat olive oil over medium-high heat.
Add chicken strips to the skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside.
In the same skillet, add sliced onion, minced garlic, chopped broccoli, and sliced red bell pepper.
Stir-fry the vegetables until they are tender-crisp, about 4-5 minutes.
Reduce the heat to medium, and add the cooked chicken back into the skillet with the vegetables.
Add soy sauce to the skillet and toss everything together to combine. Remove from heat and set aside.
In a separate saucepan, melt butter over medium heat.
Add heavy cream to the melted butter, stirring constantly, and bring to a simmer.
Stir in the parmesan cheese until it melts and the sauce becomes smooth. Season with additional salt and pepper to taste.
Combine the cooked fettuccine pasta with the alfredo sauce, tossing to coat the pasta evenly.
Plate the fettuccine alfredo and top with the chicken and vegetable stir fry. Sprinkle with red pepper flakes for an extra kick.
Calories per Serving: 650
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