Chicken and mushroom fettuccine alfredo

Yield: 1 Servings

Measure Ingredient
4 \N Boneless skinless chicken breasts
1 pack (12-oz.) fettuccine pasta
1 pack (1.6-oz.) Alfredo sauce mix
1 \N Jar; (4.5-oz.) sliced mushrooms,drained
1 cup Frozen sweet peas

Rinse chicken with cold water and pat dry with paper towels. Cut chicken into 1-inch pices. Prepare past according to package directions. Keep warm.

Meanwhile, spray large skillet with nonstick cooking spray. Heat over medium-high heat. Add chicken, cook and stir until chicken is no longer pink. In small bowl,prepare sauce mix as directed on package. Add to chicken; bring to a boil, stirring constantly. Stir in mushrooms and peas; cook 5 minutes. Serve chicken, vegetables and sauce over pasta. Sprinkle with grated Parmesan cheese, if desired. Refrigerate leftovers.

Posted to TNT Recipes Digest by Alice Poe <afpoe@...> on Apr 10, 1998

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