Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Servings:
8
Yield:
8 servings
Ingredients
Directions
Heat a large skillet over medium-high heat. Add butter to melt. Season chicken and sausage with basil and oregano. Cook in the hot butter until sausage is browned and chicken is no longer pink and juices run clear, 7 to 10 minutes. Transfer to a plate.
Add broccoli, zucchini, squash, and bell pepper to the pan with more butter, if needed. Cook vegetable mixture until tender, 5 to 7 minutes, or to desired doneness.
Meanwhile, 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. Drain and keep warm.
Pour pasta sauce and Alfredo sauce into the vegetable mixture and add garlic. Reduce heat to low, cover, and let simmer for 7 minutes. Add cooked meat and continue to simmer, about 3 minutes more. Add pasta and mix well. Cover and remove from heat. Serve.
Cook's Note:
You can add shrimp to this recipe as well, just make sure to use 1 to 1 1/2 pounds total of meat. You can also use any kind of chicken or sausage that you prefer.
Nutrition Facts (per serving)
| 594 | Calories |
| 31g | Fat |
| 62g | Carbs |
| 20g | Protein |
