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
  1. Coat chicken with Bertolli Extra Virgin Olive Oil Rich Taste. Grill until cooked, then cut into strips.
  2. 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
  1. 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.
  2. Serve fettuccine Alfredo with the herb bread dip.