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Bacon Tomato Fettucini Alfredo

Bacon Tomato Fettuccine Alfredo

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Seasoned tomatoes, broccoli and bacon combined with a rich and creamy Alfredo sauce. Quick and easy to make, a recipe you will make again and again.


1 pound (16 ounce) box fettuccine4-6 slices slices bacon, cooked and roughly chopped2 cups fresh broccoli florets1/2 stick butter1/2 cup whipping cream1/2 cup whole milk2 cups freshly grated Parmesan cheeseSalt and black pepper to taste2 (14.5 ounce) cans Red Gold® Diced Tomatoes Basil, Garlic & Oregano 14.5 oz, drained


  • Cook fettuccine according to package directions.
  • In a saucepan, bring water to a boil, add broccoli; cook 3 minutes or to desired tenderness. Rinse with cold water to stop cooking. Drain well and set aside.
  • To make the Alfredo sauce, melt butter in a medium saucepan or skillet. Add the cream and milk to the butter; cook until heated through, do not boil. Season with salt and pepper. Add the cheese and stir until melted and smooth.
  • To the Alfredo sauce add the bacon, broccoli and diced tomatoes. Stir until heated through. Add cooked pasta to the sauce and toss to combine.

Option: Add 2 cups diced cooked chicken.


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