Add a tossed salad with this pasta dish
and the whole family will enjoy a wonderful meal.
Chicken Primavera
Sauce
1 cup whole baby carrots,
cut in half
1 cup (2-inch )asparagus pieces
2 tablespoons butter or margarine, divided use
4 boneless, skinless chicken breast halves, cut into strips
1 clove garlic, finely chopped
1 medium yellow bell pepper, cut into stips
1/2 cup chopped onion
1 (10-ounce) container BUITONI Refrigerated Alfredo Sauce
1/2 cup whipping cream
1/4 cup (1 ounce) freshly grated Romano cheese
1/2 teaspoon dried tarragon leaves, crushed
1/2 teaspoon salt
1/4 teaspoon dried oregano leaves, crushed
1/4 teaspoon ground white pepper
Place carrots in vegetable
steamer; steam for about 5 minutes. Add asparagus; steam for
5 minutes or until tender.
Melt 1 tablespoon butter
in large skillet over medium-high heat. Add chicken and garlic;
cook, stirring occasionally, for 6 to 8 minutes or until chicken
is lightly browned. Remove from skillet. Melt remaining butter
in same skillet. Add bell pepper and onion; cook, stirring occasionally,
for 3 to 4 minutes or until vegetables are crisp-tender.
Stir in chicken, sauce,
cream, cheese, tarragon, salt, oregano and pepper. Cook over
low heat, stirring occasionally, for 3 to 5 minutes or until
heated through. Stir in carrots and asparagus; heat through.
Serve over pasta or rice.
Makes 4 cups.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
