Ingredients

• 2 Chicken breast
• 224 gms (0.5 lb) Fettuccine pasta
• 1 Alfredo sauce - see below
• 480 mls (2 cups) Broccoli florets
• 1 Red bell pepper, sliced
• 1 Yellow bell pepper, sliced
• 2 tbsps Olive oil
• 1 tsp Garlic powder
• 1 tsp Salt
• 1 tsp Black pepper

Alfredo sauce

• 50 gms (0.11 lb) butter
• 240 mls (1 cup) cream
• 240 mls (1 cup) grated parmesan
• 3 crushed garlic cloves
• 1 tsp salt
• 1 tsp cracked pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a baking sheet, toss broccoli, red bell pepper, yellow bell pepper with olive oil, garlic powder, salt, and black pepper.
3. Roast the vegetables in the preheated oven for 20-25 minutes or until they are tender and slightly charred.
4. Cook the fettuccine pasta according to package instructions.
5. In a skillet, cook the chicken breasts until they are no longer pink in the center.
6. To make the alfredo sauce: Simmer butter and cream for 3 minutes until fully melted and combined. Whisk in crushed garlic, salt and pepper and stir through for 1 minute. Stir in parmesan cheese until fully melted.
7. Serve the Alfredo sauce immediately over the chicken and cooked fettuccine pasta with roasted vegetables on the side.