CHICKEN PRIMAVERA FETTUCCINE ALFREDO
2 head broccoli florets (about 3-4 cups)
4 large carrots, sliced in ¼ “ slices
1 cup pea pods
5 tablespoons butter
1 small onion, chopped
6 cloves garlic, chopped
1 red bell pepper, cut into slices and chopped to 2” pieces
1 small zucchini, cut into ¼” half moons
½ cup white wine
2 pints heavy cream or whipping cream
4 ounces cream cheese
2 cups grated parmesan cheese
3 cups cooked shredded chicken (bite size pieces)
1 pound fettuccini pasta
Garnish: chopped basil.
Boil a large pot of water with 1 tablespoon salt. Add carrots and let boil until barely fork tender. Add broccoli and boil for 10 minutes more until broccoli is just tender. Add pea pods and boil for one minute longer. Drain and cool with cold water to stop cooking.
Melt butter in large skillet with sides. Add onion and garlic and sauté until soft and translucent over medium heat. Add red bell pepper and zucchini, and continue to sauté until tender. Add white wine and let reduce, about 3 minutes. Add creams and cream cheese and whisk constantly until smooth and creamy. Let simmer and reduce for 5 minutes. Whisk in parmesan. Add broccoli, carrots, pea pods, and chicken. Toss to combine.
Prepare pasta according to package directions and toss in the sauce. Serve with chopped basil garnish and extra parmesan on the side. YUM.