Ingredients
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1/4 cup olive oil, divided
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2 -3 garlic cloves, minced
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1 (10 ounce) jar prepared alfredo sauce
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10 ounces spinach fettuccine, cooked al dente
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2 jalapenos, seeded, chopped
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2 boneless chicken breast halves, cubed
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1/4 cup fresh green chilies, roasted and chopped or 1 (4 ounce) can chopped green chili peppers
Instructions
- In a large skillet, heat 2 tablespoons of the olive oil and brown the chicken pieces until lightly browned and cooked through.
- Remove the cooked chicken to a plate and keep warm.
- If necessary, add the remaining 2 tablespoons oil to the skillet and sauté the garlic and green chile over medium heat until the garlic is soft.
- Reduce the heat to medium low, add the Alfredo sauce and mix well.
- Add the cooked chicken and heat through.
- Serve over hot fettuccine and garnish with chopped jalapenos if desired.