Chicken Spaghetti Alfredo

    Chicken Spaghetti Alfredo


    167 people made this

    Delicious chicken tossed with hot cooked pasta, capsicum, onion and garlic in Alfredo sauce. Serve with a green salad.

    Serves: 6 

    • 450g raw chicken tenders or strips
    • 1/4 cup (30g) plain flour
    • 1 tablespoon olive oil
    • 450g spaghetti
    • 1 tablespoon olive oil, divided
    • 1 green capsicum, cut into 1cm strips
    • 1 red capsicum, cut into 1cm strips
    • 1 yellow capsicums, cut into 1cm strips
    • 1 onion, chopped
    • 2 tablespoons chopped garlic
    • 1 1/2 cups (350ml) Alfredo sauce
    • 1/2 cup chopped fresh parsley

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Place chicken and flour in a large resealable plastic bag; seal bag and shake to coat. Heat 1 tablespoon oil in a large frypan over medium heat. Shake excess flour off chicken and saute in oil for 4 to 5 minutes each side, or until golden brown and cooked through (juices run clear). Remove from frypan and place in a medium bowl; set aside.
    2. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain, reserving 2/3 cup cooking water, and return pasta to pot. Set aside pasta and cooking water.
    3. Wipe frypan with paper towel. Heat 1 teaspoon oil in frypan over medium heat. Add green capsicum, red capsicum, yellow capsicum, onion and garlic and saute for 3 minutes. Cover, reduce heat to low and cook 3 minutes more or until vegetables are tender.
    4. Stir in Alfredo sauce, cover and heat for 1 to 2 minutes. Remove from heat and add to reserved pasta in pot, then add reserved cooking water and chicken. Toss to mix, pour into serving bowls and sprinkle with fresh chopped parsley.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate