Easy Chicken Vegetable Alfredo

By carvalhohm

Ingredients

• 1 package (14 oz) uncooked chicken breast tenders (not breaded)
• 2 medium zucchini, sliced (4 cups)
• 1 large red, orange or yellow bell pepper, cut into thin strips (1 cup)
• 1 can (18 oz) Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce
• Hot cooked pasta or gnocchi, if desired
• Garnish, If Desired
• Shaved or grated Parmesan cheese

Details

Servings 4
Adapted from bettycrocker.com

Preparation

Step 1

1 In 12-inch skillet, heat 2 tablespoons olive oil over medium-high heat. Cook chicken in oil 4 to 5 minutes, stirring occasionally, until no longer pink in center.

2 Add zucchini and bell pepper; cook about 5 minutes, stirring frequently, until vegetables are crisp-tender. Stir in cooking sauce; heat to boiling. Serve with pasta; sprinkle with cheese.

1 Serving (1 Serving): Calories 310