Grilled Chicken Fettuccine Alfredo with Herb Bread Dip
Ingredients
- 2 boneless, skinless chicken breasts
- 12 oz. fettuccine noodles
- 1 jar (about 15 oz.) Alfredo sauce
- 1/4 cup water
- 1/4 cup Bertolli Extra Virgin Olive Oil Rich Taste
- 1/2 tsp. rosemary
- 1 tsp. garlic salt
- 1 tsp. Italian seasoning
Directions
Grilled Chicken Fettuccine Alfredo
- Coat chicken with Bertolli Extra Virgin Olive Oil Rich Taste. Grill until cooked, then cut into strips.
- Cook fettuccine noodles according to package instructions. In a large pan, combine noodles, Alfredo sauce, chicken strips, and 1/4 cup water. Cook over medium heat, stirring often, for 8 minutes.
Herb Bread Dip
- Mix 1/4 cup Bertolli Extra Virgin Olive Oil Rich Taste, 1/2 teaspoon rosemary, 1 teaspoon garlic salt, and 1 teaspoon Italian seasoning in a small bowl. Adjust seasoning to taste.
- Serve fettuccine Alfredo with the herb bread dip.
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