Karen demonstrated this recipe on public television station WQED.  See story at Karen Danielson stirs things up.  Compliments poured in, and no wonder-- try it and you'll see why.  It's fast and easy, too

Skinny Chicken & Vegetable Fettuccine Alfredo  

Non-stick cooking spray
1 8-ounce box Tyson diced, frozen cooked chicken
1 16-ounce bag Birdseye frozen broccoli, carrots and 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-oz. box fettuccine, cooked according to package directions & drained, reserving ¼ cup of cooking water
salt and black pepper to taste
2 teaspoons grated Parmesan cheese, per serving, as garnish

Spray large non-stick skillet with non-stick cooking spray.   Add frozen, diced chicken to skillet and season with Mrs. Dash extra-spicy, to taste.  Stir-fry chicken until it is warmed through and lightly browned.

Place frozen vegetables in a colander and thaw under running warm water.   Add thawed vegetables to skillet with chicken and continue to cook, uncovered, over medium heat until vegetables are tender crisp.

Meanwhile, cook fettuccine as package directs; drain, reserving ¼ c of the cooking water. 

Add reserved cooking water to skillet, stirring well and scraping up any browned bits on bottom of skillet.   Stir in Ragu Alfredo sauce and then add cooked fettuccine, mixing together well.

Adjust seasonings, then serve immediately.   Pass grated Parmesan.   Serves 4-6.