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Chicken Fettucine Alfredo Recipe - Italian Mains - Part 2

Most Italian mains have an assortment of meats and veggies that go into its preparation. Fettucine Alfredo is no exception. This is a baked dish, a riot of meat and prime assorted veggies made, flavourful with herbs and assorted cheese.
5 from 1 vote
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Prep Time 30 mins
Cook Time 30 mins
Course Main Course, Mains
Cuisine Fusion, Italian
Servings 4 persons

Equipment

  • Borosil toughened glass dish (for baking)
  • OTG (oven)

Ingredients
  

Ingredients for Chicken-and-Veggies Mix

  • 1 tbsp Amul butter
  • 300 gms boneless chicken (cut in cubes)
  • 100 gms broccoli (chopped into medium-sized florets)
  • 4-5 baby corn (or cornlets on the cob) (sliced in the centre)
  • 5-6 button mushrooms (chopped to medium bits, not to small as they tend to shrivel up in the cooking process)
  • A palmful Mozarella cheese (grated)
  • A palmful Amul "regular" cheese (grated)
  • 1 tsp mixed herbs
  • 1 tsp chilli flakes
  • 1 tsp salt

Instructions
 

Method for Chicken-and-Veggies Mix

  • Heat the butter a tad, don't wait until it completely melts. Add the chopped chicken cubes and sear on high heat for a few seconds.
  • Sprinkle in the pepper, chilli flakes, mixed herbs and salt. Stir in till well mixed with the cubed chicken. Do so for approx. 5-7 minutes till chicken is cooked.
  • Add the chopped veggies (that is, chopped mushrooms, broccoli florets, sliced cornlets) and sautee for a further 5-7 minutes. Remove and keep aside to later top over the cooked flat noodles
  • If preparing the Chicken Fettucine Alfredo dish a day or two ahead, follow these steps:
    Grease a Borosil or similar toughened glass dish with butter. Fill the dish with the cooked noodles (refer Part 1 of the recipe), then top with the chicken-and-veggies mix.
    Sprinkle both varieties of grated cheese over the mix.
    Cover/wrap the dish with cling film and store in the refrigerator for a day or two - this step is optional.
  • On the day of the event/dish preparation, remove the cling film-wrapped Chicken Fettucine Alfredo dish from the refrigerator and bake in an oven for 10-15 minutes at 180-200 degrees.
    There is no need for pre-heating in the case of this particular dish.