This was the first time I made this recipe. My sister helped me and it was interesting because I couldn’t recall a moment where the experiment wasn’t being videotaped to be posted on Snapchat. However, it was the only thing I wanted to eat all weekend.

What You’ll Need:

1 pack of Fettuccine Pasta

2 bottles of Bertolli Alfredo Sauce (w/ Parmesan Cheese).

13 ounces of Chicken breast (2 ½)

12 ounces of Medium Shrimp

1 ounces

¼ cup of butter (Add more if needed)

1 medium tomato

1 small onion

2 cloves of garlic

Lemon juice or vinegar

Instructions:

Pasta

Boil water in a large pot. When the water begins to boil, put the fettuccine in the water.  Boil for 12 minutes on medium heat. Add 1 teaspoon of oil to the water so the pasta will not stick together, if needed. (To check if the pasta is cooked, throw 1 noodle against wall, if it sticks, it is cooked). Drain completely and put back in the pot.

Seasoning  and Marinating the chicken and the shrimp

Wash shrimps, remove leftover tails, and wash again.Then soak shrimp in lemon juice or vinegar for 10 minutes, wash again, and season moderately.

Wash chicken breast, Cut chicken breast into cubes, soak in lemon juice or vinegar, wash  again and season moderately. ( I used Mrs. Dash Salt-Free Seasoning Blend Garlic & Herb, Goya Adobo All Purpose Seasoning,  and ½ of a Knorr Chicken Bouillon Cubes for seasoning)

Cooking the Chicken and Shrimp

Melt butter in a medium sized sauce pan. Saute 1 chopped onion. Add the cubed chicken breast and cook. Once the Chicken reaches a 165 degrees, add shrimp, minced or finely chopped garlic and diced tomato and cook. Once the Shrimp and chicken are well cooked,  add the alfredo sauce. I recommend adding 1 bottle first and adding more if needed. Mix the chicken, shrimp and sauce together and let it simmer for 15 minutes on low heat. Add salt and pepper to taste.

Finally

Then pour the alfredo mixture into the pot that holds the fettuccine. Mix together on low heat until completely mixed.

I hope you enjoy the recipe.