Skinny Chicken & Vegetable Fettuccine Alfredo
A Recipe from Karen Danielson at Sneaky Kitchen
Non-stick cooking spray
1 8-ounce box Tyson diced, frozen cooked chicken
1 16-ounce bag Birdseye frozen broccoli, carrots & water chestnuts
1 32-ounce jar Ragu Light Alfredo sauce
2 cloves garlic, crushed then minced fine
Mrs. Dash extra-spicy seasoning, generous sprinkle to taste
1 12-ounce box fettuccine, cooked as per pkg. directions
Salt & pepper to taste
2 teaspoons grated Parmesan cheese, per serving, as garnish
Spray lg. non-stick skillet with cooking spray. Add frozen, diced chicken & season with Mrs. Dash to taste. Stir-fry until it is warmed through & lightly browned. Place frozen vegetables in a colander & thaw under running warm water. Add thawed vegetables to skillet with chicken & continue to cook, uncovered, over med. heat until vegetables are tender crisp.
Meanwhile, cook fettuccine as pkg directs; drain, reserving ¼ c of the cooking water. Add reserved water to skillet, stirring well & scraping up any browned bits on bottom of skillet. Stir in Alfredo Sauce & add cooked fettuccine, mixing well. Adjust seasonings, then serve immediately. Pass grated Parmesan. Serves 4-6.