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Chicken Fettuccini Alfredo NEW

We introduced this main dish in September and it received rave reviews. Succulent chicken tenders (naturally raised) are sauteed in a coconut cream (or whole cream) mixture of fresh parsley, dill, green onions and thickly sliced mushrooms. The smell of fresh herbs cooking in this creamy and delicious sauce will have your family anxious to come to the dinner table. Can be made dairy free.

$27.00 DOWNSIZED-2-3-SERVINGS
$41.00 FULLSIZED-4-6-SERVINGS
Gluten Free
Food items may appear slightly different than pictured.

Description

NEW MENU ITEM Juicy Chicken breasts from the Hutterites are mixed with our secret homemade alfredo cream sauce. This family favourite is so easy to put together at home and you will feel like you have been treated to a fine dining Italian cuisine treat! Enjoy with Fettuccini noodles and a fine glass of NEDS white wine! You can request tofu as a replacement to the chicken to make this a vegetarian dish.

 

Additional information

Size

Downsized 2-3 Servings, Fullsized 4-6 Servings

Gluten Free

No, Yes

Nutritional Info

Nutrition Facts
Chicken Fettuccine Alfredo
Amount Per Serving
Calories 509Calories from Fat 207
% Daily Value*
Fat 23g                            35%
Saturated Fat 10g          63%
Cholesterol 151mg     50%
Sodium 491mg            21%
Potassium 876mg      25%
Carbohydrates 38g   13%
Fiber 2g                             8%
Sugar 2g                            2%
Protein 35g                   70%
Vitamin A 635IU         13%
Vitamin C 7.3mg           9%
Calcium 141mg             14%
Iron 1.8mg                      10%
* Percent Daily Values are based on a 2000 calorie diet.

Cooking Instructions

Instructions

  1. Cook fettuccini in a pot of salted water (4 qts water, 1 Tbsp salt,) according to package instructions then drain and set aside.

  2. Meanwhile in a large skillet, heat 2 Tbsp olive oil over medium/high heat and sauté chicken until lightly golden and cooked through (5 min). Remove chicken from the pan and cover to keep warm.

  3. In the same pan over medium/high,  add onion, butter and sauté 3 min until soft. Add sliced mushrooms & garlic and sauté until soft (5-7 min), stirring frequently.

  4. Add DFC cream and simmer over medium/high heat 8-10 min, or until beginning to thicken. Add chicken back to the pan, add chopped parsley and season sauce to taste (1/2 to 1 tsp salt and 1/4 tsp pepper).

  5. Add cooked pasta and stir to combine. Heat another minute until warmed through then turn off the heat, cover and let rest 10-15 minutes then stir and serve garnished with parsley.