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Leftover Fettuccini Alfredo

Prep Time 20 minutes
Cook Time 10 minutes
Servings 2 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

Calories: 706kcal | Carbohydrates: 108g | Protein: 19g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 62mg | Sodium: 471mg | Potassium: 499mg | Fiber: 4g | Sugar: 38g | Vitamin A: 549IU | Vitamin C: 6mg | Calcium: 244mg | Iron: 4mg