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Creamy Fettuccine Primavera
Ingredients
- 1 lb Boneless and Skinless Chicken Breast, cubed
- 2 tbsp Weis Quality Pure Extra Virgin Olive Oil
- 1 lb Fresh Asparagus, chopped
- 1 Medium Yellow Squash, sliced
- 1 Red Bell Pepper, chopped
- 1/2 cup Frozen Sweet Peas
- 1 tbsp Fresh Garlic, minced
- 1 (15 oz.) jar Bertolli Creamy Alfredo Sauce
- 8 oz (1/2 box) San Giorgio Fettucine, prepared according to package instructions
Instructions
- Heat olive oil and garlic in 12-inch nonstick skillet over medium-heat until garlic becomes fragrant.
- Add cubed chicken and fresh vegetables and cook covered, until chicken juices run clear and vegetables are crisp-tender, stirring occasionally.
- Stir in sauce and 1/2 cup sweet peas and cook covered for 10 minutes or until heated through.
- Toss with prepared fettuccine.
- Garnish, if desired, with grated Parmesan cheese and ground black pepper.
- Serve with a tossed spinach salad.
