Ingredients:
1 cup whole baby carrots, cut in half
1 cup 2-inch asparagus pieces
2 tablespoons butter or margarine, divided
4 (about 1 lb. total) 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 container (10 oz.) BUITONI Refrigerated Alfredo Sauce
1/2 cup whipping cream
1/4 cup (1 oz.) Romano cheese, shredded
1/2 teaspoon dried tarragon leaves, crushed
1/2 teaspoon salt
1/4 teaspoon dried oregano leaves, crushed
1/4 teaspoon ground white pepper
Directions:
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.
Estimated Times:
Prep Time:
30 minutes
Cooking Time:
40 minutes
Cooling Time: 0 minutes
Servings: 4
In this recipe:
