6 servings (1 chicken breast half, 1/2 cup sauce and 3/4 cup pasta each)
2 tablespoons Pure Wesson Vegetable Oil, divided
1 1/2 pounds boneless skinless chicken breast halves (about 4 oz each)
3 green onions, thinly sliced
1 small green bell pepper, chopped
1 can (14.5 oz each) Hunt's Petite Diced Tomatoes with Mild Green Chilies, undrained
1 pkg (10 oz each) refrigerated Alfredo sauce
12 ounces dry spinach or plain fettuccine, cooked according to package directions
1/4 cup chopped fresh cilantro
How to Make It
Hands On: 10 minutes Total: 30 minutes
Heat 1 tablespoon of the oil in large skillet over medium-high heat. Add chicken breasts; cook 10 minutes, turning once, or until no longer pink in centers. Remove from skillet; cover to keep warm.
Heat the remaining 1 tablespoon oil in same skillet. Add onions and bell peppers. Cook 3 to 5 minutes, or until crisp-tender, stirring frequently. Add undrained tomatoes; reduce heat to low. Stir in Alfredo sauce and heat gently 3 to 4 minutes until hot, stirring frequently.
Slice chicken diagonally. Divide pasta among 6 serving plates; top with chicken and sauce. Garnish with cilantro, if desired.
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