6 cooked chunked chicken breasts (grilled or baked)
1 green pepper, diced or sliced, whichever you prefer
1 red pepper, diced or sliced, whichever you prefer
1 lb button mushrooms, sliced
½ small red onion, sliced
2 roma tomatoes, cut into bite-sized chunks
½ c butter
1 Tbsp basil
1 Tbsp oregano
1 Tbsp parsley
1 tbsp cracked pepper
2 jars (16 oz) Classico Four Cheese Alfredo sauce
1 c half and half
1 package fettucini noodles
½ c parmesan cheese
Heat water for fettucini noodles. Add a dash of salt and about a tbsp of olive oil. Cook noodles as directed on package.
While noodles are cooking, melt butter in large skillet at medium high heat. Add peppers, and onion and and sauté until tender crisp in texture. While still at high heat, add mushrooms, tomatoes and chicken breasts, stirring constantly and topping with basil, oregano, parsley and cracked pepper. When heated through, add alfredo sauces and half and half, stirring to mix. Heat through and let simmer.
Remove noodles from water. Toss liberally with parmesan cheese, olive oil and add Italian parsley if desired.
Fold in pepper cream sauce. Serve with garlic bread and salad.
Peppered Chicken Alfredo
