We love a 30-minute meal, especially when there’s pasta involved! Chicken & Veggie Fettuccine is on our monthly (sometimes weekly) rotation, because it’s just so tasty and simple. By only dirtying two pieces of cookware, you can bring together some bouncy fettuccine noodles, a blend of tender veggies, a hunk of juicy chicken, and a delightfully creamy sauce for a fast feast that the family will favor! It’s quick. It’s easy. It’s delicious. Chicken & Veggie Fettuccine has it all, which is why it’s one of our forever-favorites!
Ingredients
- 12 ounces fettuccine
- 5 tablespoons butter, divided
- 1 small onion, chopped
- 3 tablespoons all-purpose flour
- 1 (14.5-ounce) can chicken broth
- 1 cup heavy cream
- 1 1/4 teaspoons salt
- 1/4 teaspoon pepper
- 1 (12-ounce) package frozen mixed vegetables, such as carrots, green beans, corn, and peas
- 2 cups chicken breast, cooked and sliced
Directions
Step 1 –In a pot of salted, boiling water, cook the fettuccine to al dente, according to package instructions. Drain the water.
Step 2 –Add 3 tablespoons of the butter to the cooked fettuccine and toss to combine.
Step 3 –While the fettuccine is cooking, in a large saucepan over medium heat, melt the remaining butter.
Step 4 –Add the onions to the melted butter and cook until tender, about 2-3 minutes.
Step 5 –Stir the flour into the onions until blended.
Step 6 –Gradually whisk the chicken broth, the heavy cream, the salt, and the pepper into the onion mixture.
Step 7 –Bring the sauce to a boil and cook, stirring constantly, until it has thickened, about 8-10 minutes.
Step 8 –Stir the mixed vegetables into the sauce and return it to a boil.
Step 9 –Stir the chicken slices into the sauce and cook until they are heated through.
Step 10 –Serve the fettuccine topped with the chicken, the mixed vegetables, and the sauce.
