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© Meredith Corporation. All rights reserved. Used with permission.
In a 4-quart saucepan, cook fettuccine according to package directions, omitting any salt and adding green beans for the last 5 to 6 minutes of cooking or asparagus for the last 2 minutes of cooking. Drain and return to pan.
Heat oil in a large nonstick skillet over medium heat; cook onion, covered, for 7 to 8 minutes or until starting to brown, stirring occasionally. Add chicken and garlic. Cook, uncovered, for 4 to 6 minutes more or until chicken is no longer pink and onion is very tender, stirring frequently. Reduce heat to low. Add Alfredo sauce, broth and thyme. Cook and stir until heated through.
Add chicken mixture to cooked fettuccine; toss to coat. Divide fettuccine mixture among 6 serving plates. Sprinkle with pepper.