Chicken Fettuccine Alfredo recipe
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Ingredients
- 1 (16 ounce) package whole wheat fettuccine pasta 1 tablespoon extra-virgin olive oil 1 white onion, diced 2 cloves garlic, minced, or more to taste 3 tablespoons unsalted butter 3 tablespoons all-purpose flour ½ teaspoon dried basil ½ teaspoon ground thyme 1 pinch red pepper flakes, or to taste salt and ground black pepper to taste 2 cups milk 1 ½ cups shredded cooked chicken 1 ½ cups frozen peas
Nutrition Info
- 739.5 caloriescarbohydrate: 106.6 gcholesterol: 72 mgfat: 20.3 gfiber: 17.6 gprotein: 39.1 gsaturatedFat: 8.9 gservingSize: -sodium: 196.8 mgsugar: 14.2 gtransFat: : -unsaturatedFat: : -
Directions Chicken Fettuccine Alfredo
Directions
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Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
Meanwhile, heat oil in a separate pot over medium-low heat. Cook and stir onion in the oil until soft and translucent, 5 to 7 minutes, adding 1/4 cup water if it starts to burn. Add garlic and cook for 30 seconds. Add butter and let melt, about 1 minute.
Cook flour in the hot butter for about 2 minutes. Stir in basil, thyme, red pepper flakes, salt, and black pepper. Pour in milk and turn heat up to medium, continually stirring. Cook until sauce is thickened, 3 to 5 minutes, reduce heat to low, making sure it does not boil. Taste and adjust seasonings as needed. Stir in chicken and peas and heat through, 3 to 4 minutes.
Drain water from cooked pasta and transfer pasta into the sauce, stir to combine.