This recipe was a big hit! It was one of those meals that I was proud of after I made it. Because chicken alfredo can be kind of heavy and thick, the roasted red peppers were like a bite of sunshine in the middle. I definitely recommend this dish!

Here’s what you’ll need:

• 1 lb. Fettucine, cooked
• 3 boneless skinless Chicken Breasts
• 4.5 oz fresh Mushrooms, sliced
• 1 T. Onion, diced
• 16 oz Alfredo sauce (if you want to make it yourself, my recipe for alfredo sauce is here.)
• 1 c. Half n’ Half
• 1 1/2 sticks of Butter
• 1 jar of Mancini’s Roasted Red Peppers
• 1 clove of Garlic, crushed
• 1/4 c. Olive Oil
• Parmesan cheese
• Parsley sprig

Preheat oven to 350 F. Put chicken, olive oil, garlic, and roasted red peppers in casserole dish. Cover with aluminum foil and bake 45 minutes. (Note: make sure your chicken is thawed. I have broken two glass casserole dishes by baking frozen meat on them!)

In a large skillet, melt butter. Add sliced mushrooms and onions. Saute until savory and tender. Add Half n’ Half . Stir until combined. One spoonful at a time, add the alfredo sauce. Thoroughly combine after each scoop. Remove from heat until chicken finishes cooking.

When chicken is done, remove from the oven. Cube the chicken breasts and roasted red pepper. Add to the sauce, mixing until coated. Top fettucine with chicken alfredo sauce.

Garnish with parmesan cheese and parsely sprig if desired.

This is my favorite website for advice related to cooking as well as cookware and other kitchen essentials. And recipes galore, too!

Originally posted 2011-05-15 10:02:09.

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