Ingredients:
1 package (9 ounces) BUITONI Refrigerated Chicken & Prosciutto Tortelloni, prepared according to package directions, kept hot
1 tablespoon extra virgin olive oil
4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves, cut into 1/2-inch strips
2 medium green, red and/or yellow bell peppers, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
1 container (10 ounces) BUITONI Refrigerated Light Alfredo Sauce
1/2 cup frozen green peas, thawed
Directions:
HEAT oil in large, nonstick skillet over medium-high heat. Add chicken; cook, stirring occasionally, for 5 to 6 minutes or until no longer pink. Remove from skillet. Place bell peppers and onion in same skillet; cook, stirring occasionally, for 8 to 10 minutes or until vegetables are crisp-tender. Reduce heat to low; add chicken, sauce and peas. Cook, stirring occasionally, for 5 minutes or until heated through.
SERVE over pasta.
Estimated Times:
Prep Time:
20 minutes
Cooking Time:
18 minutes
Cooling Time: 0 minutes
Servings: 4
In this recipe:
