Name: Chicken Fettuccine Alfredo
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Whole wheat fettuccine pasta - 1 (16 ounce) package; Extra-virgin olive oil - 1 tablespoon; White onion, diced - 1; Garlic, minced, or more to taste - 2 cloves; Unsalted butter - 3 tablespoons; All-purpose flour - 3 tablespoons; Dried basil - ½ teaspoon; Ground thyme - ½ teaspoon; Red pepper flakes, or to taste - 1 pinch; Salt and ground black pepper to taste - 1 pinch; Milk - 2 cups; Shredded cooked chicken - 1 ½ cups; Frozen peas - 1 ½ cups

Ingredients for - Chicken Fettuccine Alfredo

1. Whole wheat fettuccine pasta 1 (16 ounce) package

2. Extra-virgin olive oil 1 tablespoon

3. White onion, diced 1

4. Garlic, minced, or more to taste 2 cloves

5. Unsalted butter 3 tablespoons

6. All-purpose flour 3 tablespoons

7. Dried basil ½ teaspoon

8. Ground thyme ½ teaspoon

9. Red pepper flakes, or to taste 1 pinch

10. Salt and ground black pepper to taste 1 pinch

11. Milk 2 cups

12. Shredded cooked chicken 1 ½ cups

13. Frozen peas 1 ½ cups

How to cook deliciously - Chicken Fettuccine Alfredo

1 . Stage

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.

2 . Stage

Meanwhile, heat oil in a separate pot over medium-low heat. Cook and stir onion in the oil until soft and translucent, 5 to 7 minutes, adding 1/4 cup water if it starts to burn. Add garlic and cook for 30 seconds. Add butter and let melt, about 1 minute.

3 . Stage

Cook flour in the hot butter for about 2 minutes. Stir in basil, thyme, red pepper flakes, salt, and black pepper. Pour in milk and turn heat up to medium, continually stirring. Cook until sauce is thickened, 3 to 5 minutes; reduce heat to low, making sure it does not boil. Taste and adjust seasonings as needed. Stir in chicken and peas and heat through, 3 to 4 minutes.

4 . Stage

Drain water from cooked pasta and transfer pasta into the sauce; stir to combine.