FETTUCCINE WITH CURRIED ALFREDO SAUCE
1 (9 ounce) package uncooked fettuccine
2 teaspoons olive oil
2 boneless, skinless chicken breast halves (1/2 pound each), cut into strips
1 (10 ounce) container refrigerated light Alfredo sauce*
1/4 teaspoon curry powder
1/4 teaspoon paprika
1/4 cup toasted sliced almonds (optional, for garnish)
Cook pasta according to package directions; drain and keep warm.
In medium-sized skillet over medium-high heat, heat oil. Add chicken; cook 5 minutes or until thoroughly cooked, stirring often.
Stir in Alfredo sauce, curry powder and paprika; heat 3 to 4 minutes, stirring occasionally.
TO SERVE:
Spoon sauce over pasta; sprinkle with almonds.
*1 1/4 cups homemade or bottled Alfredo sauce may be substituted for the container of refrigerated sauce.
Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Woman's Day Pasta Cookbook, Volume III, Number 2, Woman's Day Special Interest Series, November 1993 |