Garden Alfredo with Chicken

  • USCmom Posted: 05/22/13
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    Delicious summer meal and a great way to use zucchini and yellow squash from our garden!

  • SweetieMagoo02 Posted: 06/17/13
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    Made this tonight and it was delish. I made a few changes by adding some mushrooms and sugar snap peas but only used one each of the zucchini and squash. I also doubled the sauce since there was enough broth and half & half left. This is an easy meal to make with plenty for lunch the next day. This is going in my meal planning rotation.

  • JimPalmSprings Posted: 05/19/13
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    This was wonderful! everyone in the family liked it. Nice and light.

  • blondie7294 Posted: 05/27/13
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    Very easy! We grilled the chicken and added it in at the end. I also doubled the sauce, it turned out great! It would be good with any vegetables you prefer! Great for a weeknight or entertaining!!

  • cjc2472 Posted: 05/26/13
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    Delicious and beautiful! I used tagliatelle instead of pappardelle because it's what I had on hand, but kids and adults both loved it. Make sure the skillet you use to sautee the veggies is very large because it has to hold a lot of vegetables. I was worried that there wouldn't be enough sauce, but it was just the right amount to coat everything without being too heavy.

  • maggieb06 Posted: 06/17/13
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    This was wonderful. Super creamy and lots of veggies!

  • sueinmi Posted: 06/11/13
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    Absolutely wonderful! Great tasting light alfredo...even my alfredo hater loved it. Use a very large skillet or wok and don't overcook the vegetables for fresh tasting flavor. Grilled the chicken for extra flavor and tenderness.

  • koriander Posted: 01/13/14
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    I thought this was good. I couldn't find pappardelle so I used fetticini. I made it as directed, and it was pretty creamy. I used more chicken than it called for and skipped the zucchini. I loved all the veggies in it. The leftovers were typical alfredo - it separated and was watery when I reheated it. My guess it the veggies watered the sauce down a bit when reheated.

  • LDombeck Posted: 03/29/14
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    This was loved by my family! It was a huge portion, but I did use 8oz of pasta instead of 6 since I didn't want to have just 2 oz leftover.I don't eat cheese, so for me, it needed salt, but my family said it was perfect as is. The tomato-arugula salad on the side just a tiny bit spicy for my 5 year old. But good decent side salad.

  • juliardye Posted: 07/16/13
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    This was great! I used pre-cooked chicken to cut out a step. I also used fat-free half and half and I still thought the sauce turned out well. I couldn't find the pappardelle, but the fettuccine I had worked fine. I was a unsure how the squash was supposed to be cut (the photo didn't seem to match the procedure). In the end, we preferred the squash that was more shaved (with my vegetable peeler) vs. the slices that were cut with a knife.

  • Amy0324 Posted: 08/31/13
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    This recipe is delicious! I will definitely make this over and over again. It is NOT a work night dinner...next time I will make this over a weekend. I precooked the chicken and chopped all the vegies the day before and it still took quite a while to finish, but worth the wait...and we have leftovers for lunch! YUM!

  • Whygal Posted: 11/05/13
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    Great pasta dish!!! I prepped the veggies early and put in a bowl until I was ready for them in the refrigerator. I did the chicken on the grill to cut back on the dirty dishes. Next time I will cut the veggies into smaller pieces for easier eating. I did use linguini as that was what I had but will try the pappardelle pasta based on the other reviews. I made only half of the recipe for my husband and myself (using 2 zucchini, 1 whole red pepper and 12 stalks of aspargus) but did make the full recipe of sauce as we like saucy pasta. I didn't think this was too time consuming and would make it again.

  • NikkeeB Posted: 09/07/13
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    Beautiful dish. The pappardelle was perfect with it - substituting with another pasta wouldn't do this recipe justice.

  • Lynnehennessey1 Posted: 09/13/13
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    Both the pasta dish and the arugula salad were absolutely delicious!!! I cut back on the pasta becasue there was so much food. I also doubled the sauce because we love saucey things. I used one pan for the meat, veggie and sauce. This is going to be a regular dish!!!

  • daneanp Posted: 08/18/13
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    Delicious. A bit time consuming for a weeknight meal, but I would definitely serve it to guests. I got the pappaperdelle pasta at Trader Joes. I cooked the chicken first, let it rest while cooking the veggies and garlic in the chicken drippings, then removed the veggies and just used the same pan to make the sauce, saving having to wash yet an additional pan. Nice big serving size and it was very filling. A tossed green salad completed the meal.

  • drmeghan Posted: 01/12/14
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    Fantastic dish! Loved all the veggies in it. A bit labor intensive to purchase all the veggies and prepare them, but the end result is well worth it. Can't wait to have this again.

  • eppercival Posted: 07/22/13
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    A bit messy to make between the chopping, multiple pans, etc., but delicious results.

  • smiths37 Posted: 07/02/13
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    This was great! It takes a while to put together, but it's definitely worth it. Used fresh tomato and spinach pappardelle. I cooked the veggies in the same skillet as the chicken and then added an extra teaspoon of flour to account for the moisture from the vegetables.

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