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I love making this recipe when I want to have dinner ready to go in under 30 minutes. My kids love it, I get my veggie fix, we are all happy. Most of the sauces I use in my recipes are my own, but I love the convenience of this tasty bottled sauce. It’s easy to find at the grocery store and very budget friendly.

A couple weeks ago we had some family in town. We had a ton of kids running around and we needed a meal that as healthy and super kid friendly. We decided to have a pasta bar that included the elements of this recipe as well as the option of marinara sauce, several difference cheeses, fresh basil and ground beef. It was so fun and everyone was happy. I can’t wait to do it again! Grab our homemade marinara sauce recipe here.

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ingredients:

fettuccine noodles, cooked

chicken breasts or thighs, cooked, diced

Bertolli Garlic Alfredo sauce

roasted veggies (recipe below)

parmesan cheese and basil for garnish, if desired

Directions:

If you haven’t already cooked your chicken and noodles, you can do it while the veggies are roasting. Our favorite chicken to use in this recipe is our Garlic Herb Chicken. If I am in a pinch and my chicken is still sitting in my freezer, I use this recipe and pop it in my pressure cooker as a back up plan.

If you are doing the Pressure Cooker Chicken, get it going before you start your veggies. If you are doing the Garlic Herb Chicken, you can cook it while the vegetables are in the oven.

Heat Bertolli Garlic Alfredo Sauce and pour over diced chicken. Pour over cooked fettuccine noodles and top with roasted veggies. Garnish with parmesan and basil, if desired.

Here is the recipe for the roasted vegetables:

Roasted Veggies

ingredients:

broccoli, chopped

cauliflower, chopped

fresh mushrooms, sliced

cherry tomatoes

sprinkle of garlic salt

sprinkle of black pepper

juice of half a lemon

drizzle of olive oil

Click here for a print friendly version

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directions:

Drizzle olive oil on a baking sheet- (make sure it has a lip all the way around it).

Place veggies on top and toss around in the oil. Sprinkle with garlic salt and pepper.

Bake at 400 F degrees for 15-20 minutes. Toss the veggies once half way through the baking time.

Pull out of oven and squeeze lemon juice over the top.

Heat Bertolli Garlic Alfredo Sauce and pour over diced chicken. Pour over cooked fettuccine noodles and top with roasted veggies. Garnish with parmesan and basil, if desired.