Chicken Alfredo

Gather your loved ones for a feast to remember with this hearty Chicken Alfredo from our Redmond Life team member Moncerrat Carabajal. It's the perfect dish for feeding a crowd, combining tender chicken, fresh veggies, and creamy sauce over fettuccine. Montserrat said that his kids love pasta, so this dish has always filled his dinner table with happy, satisfied smiles.

Ingredients:

• 1 zucchini, chopped
• 1 small head broccoli, chopped
• 2 bell peppers (yellow & red), chopped
• 3 carrots, peeled and chopped
• 2 cloves of garlic, finely chopped
• 4 boneless, skinless chicken breasts, cut into pieces
• 1/2 cup white wine (optional)
• 4 Tbsp. butter, divided
• 1 lb. fettuccine
• 5 cups heavy cream
• 1 tsp. Real Salt, or to taste
• 2 Tbsp. Real Salt Taco Seasoning
• 3/4 cup Parmesan cheese, divided

Instructions:

1. Bring a large pot of water to boil. While waiting, prepare the vegetables and garlic, and chop the chicken.
2. Add 2 Tbsp. of butter to the boiling water, then add the pasta. Cook according to package instructions until al dente; then drain.
3. Meanwhile, in a large, deep frying pan, melt the remaining 2 Tbsp. of butter over medium heat. Add the garlic and chicken, cooking for about 5 minutes or until the chicken is cooked through.
4. Reduce the heat slightly and add the chopped vegetables to the frying pan. Pour in the heavy cream and let everything simmer for about 5 minutes, until the vegetables are tender.
5. Stir in the Real Salt and Real Salt Taco Seasoning. Gradually add in ½ cup of the Parmesan cheese, stirring until it's completely melted into the sauce.
6. Combine the drained noodles with the sauce, warming everything through thoroughly.
7. Serve the Chicken Alfredo hot, topped with the remaining Parmesan cheese.