Name: Leftover Fettuccini Alfredo
Prep time: 20 min
Cook time: 10 min
Ingredients: 4 slices Baguette (sliced thin about 1/2 inch thick); 1/2 cup Tomatoes (diced ); 1 tsp Red onion (minced); 1 clove Garlic (grated); 2 tsp Red wine vinegar; 2 tsp Fresh basil (chopped); 2 TBSP Extra-virgin olive oil; 1 TBSP Extra-virgin olive oil; 8 oz Chicken breast boneless skinless (optional (butterflied)); Leftover Fettuccine Alfredo; 1/2 cup Milk; 16 oz Lemonade (cold)

Leftover Fettuccini Alfredo

3 from 2 votes

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Prep Time: 20

Cook Time: 10

Servings: servings

Calories: 706kcal

Ingredients

Bruschetta

4 slices Baguette sliced thin about 1/2 inch thick
1/2 cup Tomatoes diced
1 tsp Red onion minced
1 clove Garlic grated
2 tsp Red wine vinegar
2 tsp Fresh basil chopped
2 TBSP Extra-virgin olive oil

Fettuccini

1 TBSP Extra-virgin olive oil
8 oz Chicken breast boneless skinless optional (butterflied)
Leftover Fettuccine Alfredo
1/2 cup Milk

Beverage

16 oz Lemonade cold

US Customary - Metric

Instructions

Preheat the oven to 350°F. While the oven is heating, prep ingredients.
Prep the bruschetta ingredients per instruction above.
Place sliced bread on a baking sheet and bake in the oven until golden brown.
Mix together the tomatoes, onion, garlic, vinegar, basil, and olive oil in a bowl and season with salt and pepper to taste. Refrigerate until ready to serve.
Optional: Heat a nonstick pan on medium heat. Once hot add the oil. Cook the chicken on both sides until nicely brown to an internal temperature of 160 degrees using a thermometer. Set aside for 2 to 3 minutes then dice into bite sized pieces.
Add the leftover fettuccini and milk to a saute pan over medium low heat. Stir occasionally, until the sauce is creamy and hot. Mix in the chicken (if using).
Serve: Spoon the bruschetta mixture onto the bread. Enjoy with the fettuccine and lemonade.

Nutrition