Chicken Fettuccine Aifredo with Veggies

By abost

Ingredients

• 2 quarts water
• 1 package (9 ounces) refrigerated fettuccine
• 3 cups frozen mixed vegetables
• 1 package (9 ounces) ready-to-serve roasted chicken breast strips
• 1-1/2 cups Aifredo sauce
• 1/2 cup shredded Parmesan cheese

Preparation

Step 1

In a Dutch oven, bring water to a boil. Add fettuccine and vegetables; return to a boil. Cook on high for 2-3 minutes or until tender; drain. Stir in the chicken and sauce; heat through. Sprinkle with cheese. Yield: 4 servings.