Chicken Primavera Alfredo

Name: Chicken Primavera Alfredo
Total time: 50
Yield: 6
Ingredients: 1 pound fettuccine pasta; 0.25 cup butter; 2 skinless, boneless chicken breast halves, cut into strips; 1 clove garlic, minced, or more to taste; 4 ounces sliced fresh mushrooms; 1 green bell pepper, sliced; 1 red bell pepper, sliced; 0.5 cup butter; 1 pint heavy whipping cream; 0.5 cup grated Parmesan cheese; 1 (8 ounce) package cream cheese, cut into pieces; salt and ground black pepper to taste; 1 egg, beaten

Recipe by Carrie Asta-Pyros from allrecipes.com

Dinner 50 Mins.

Ingredients

6 servings

•

1 pound fettuccine pasta
•

0.25 cup butter
•

2 skinless, boneless chicken breast halves, cut into strips
•

1 clove garlic, minced, or more to taste
•

4 ounces sliced fresh mushrooms
•

1 green bell pepper, sliced
•

1 red bell pepper, sliced

•

0.5 cup butter
•

1 pint heavy whipping cream
•

0.5 cup grated Parmesan cheese
•

1 (8 ounce) package cream cheese, cut into pieces
•

salt and ground black pepper to taste
•

1 egg, beaten

Instructions

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
Melt 1/4 cup butter in a large skillet over medium heat; cook and stir chicken and garlic in butter until chicken is browned. Add mushrooms, green bell pepper, and red bell pepper; cook and stir until vegetables are tender.
Melt remaining 1/2 cup butter with 1/2 of the heavy cream in a large saucepan over medium heat. Gradually add Parmesan cheese, alternating with pieces of cream cheese, stirring constantly. Stir in remaining heavy cream, simmering until sauce has thickened, about 5 minutes. Stir chicken and vegetable mixture into cream sauce.
Transfer pasta to the saucepan and stir in egg. Cook and stir for 1 minute and serve immediately.