If you like Fettuccine Alfredo, you’re sure to love the flavors of this Roasted Red Pepper Fettuccine Alfredo with Chicken.
Have you watched Chopped on the Food Network? The contestants take everyday items and turn them into extraordinary dishes. I would be a complete mess on a show like that. Seriously, I just can’t imagine the pressure.
Sargento® is hosting a “Chopped at Home” contest. They challenged me to showcase my style as an at-home cook. The challenge was to use Sargento® Chef Blends™ Shredded 6 Cheese Italian, Boneless Skinless Chicken Breast, Red Bell Pepper and Greek Yogurt (plus other necessary ingredients) to create a dish using Sargento Shredded Cheese.
Getting to cook at home without the cameras, viewers and judges is a little less stressful, right? I made this amazing Red Pepper Fettuccine Alfredo with Chicken.
Roasted Red Pepper Fettuccine Alfredo with Chicken
Roasted Red Pepper Fettuccine Alfredo with Chicken Honestly, this dish started off as quite a challenge. However, I pressed on. You know, “If at first you don’t succeed, try, try again?” So, that’s what I did. I was delighted to come up with this dish that scored a home run with my husband.
Steve loves Fettuccine Alfredo. Therefore, I thought a spin on one of his favorite dishes would be ideal. It didn’t disappoint. Enjoy!
Roasted Red Pepper Fettuccine Alfredo with Chicken
Ingredients
- 1 boneless skinless chicken breast
- 8 oz. fettuccine 1/2 pound
- 2 Tablespoons extra virgin olive oil
- 1 clove garlic minced
- 2 Tablespoons flour
- 1 cup chicken broth
- 1 Tablespoon butter
- 1/2 cup milk
- 1/4 cup Greek yogurt plain
- 1/8 teaspoon garlic salt
- salt and pepper to taste
- 3/4 to 1 cup Sargento Chef Blends Shredded 6 Cheese Italian
- Red Bell Pepper roasted
- Italian Parsley optional
Instructions
- Place 1/2 of roasted red bell pepper into food processor and pulse until small pieces of pepper are formed. If watery, strain as necessary. Set aside.
- Cook fettuccine, according to package directions and set aside.
- Cut chicken breast into thin, 1/2 slices and cook in small skillet over medium-high heart. Set aside.
- Heat olive oil in a medium-sized sauce pan over medium heat. Add garlic and cook, stirring, until golden brown, about 1 minute.
- Sprinkle in flour and whisk to incorporate and cook for 1 additional minute.
- Slowly whisk in chicken broth, butter, then milk. Whisk in Greek yogurt, garlic salt, salt and pepper, then turn the heat down to low. Let the sauce simmer until thickened, about 2-3 minutes.
- Turn the heat to low then stir in Sargento Chef Blends Shredded 6 Cheese Italian and roasted red pepper. Toss sauce with chicken and pasta. Serve with additional cheese and chopped Italian parsley.
Available in 30 versatile varieties, unique blends and distinct cuts, Sargento Shredded Cheese is always cut from blocks of 100% real, natural cheese. For more inspiration, check out the Sargento Pinterest page or visit Sargento.com.
The Chopped at Home Challenge gives viewers a chance to create their best recipe too! Simply use the selected basket ingredients, including Sargento Shredded Cheese, for a chance to win $10,000!
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Post sponsored by Sargento.
