CHICKEN FETTUCCINE ALFREDO WITH VEGETABLES

Chicken Fettuccine Alfredo with Vegetables image

Supe up a staple pasta dish and wow everyone around the table with our deliciously rich recipe for Chicken Fettuccine Alfredo with Vegetables.

Provided by My Food and Family

Categories Home

Time 30m

Yield 6 servings

Number Of Ingredients 9

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Ingredients

3/4 lb. fettuccine, uncooked
2 Tbsp. olive oil, divided
1 lb. boneless skinless chicken thighs, cut into strips
1 cup cut-up fresh asparagus spears (1-1/2-inch lengths)
1/2 cup chopped onions
1/2 cup sliced fresh mushrooms
1/2 cup chopped tomatoes
1 jar (15 oz.) CLASSICO Light Asiago Romano Alfredo Pasta Sauce
8 slices OSCAR MAYER Bacon, cooked, crumbled

Steps:

Cook pasta as directed on package, omitting salt.
Meanwhile, heat 1 Tbsp. oil in large skillet on medium-high heat. Add chicken; cook and stir 5 to 6 min. or until done. Remove from skillet; cover to keep warm.
Heat remaining oil in same skillet on medium-high heat. Add asparagus, onions and mushrooms; cook 2 to 3 min. or until crisp-tender, stirring constantly. Stir in tomatoes.
Drain pasta, reserving 1/2 cup cooking water. Add drained pasta to asparagus mixture along with chicken and sauce. Cook on medium-low heat 5 to 6 min. or until heated through, stirring constantly and adding enough reserved cooking water to obtain desired consistency. Sprinkle with bacon.

Nutrition Facts : Calories 480, Fat 19 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 115 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 25 g