Wednesday, May 23, 2018
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Mushroom Chicken Alfredo Bowls

6 ounces fettuccine, uncooked

2 tablespoons olive oil, divided

1 pound boneless, skinless chicken breasts cut

in 1 inch chunks

12 ounces fresh white mushrooms, sliced

1 17-ounce jar Alfredo sauce

1 cup frozen peas

Parsley, for garnish

Cook fettuccine according to package directions; drain. Meanwhile, in a large nonstick skillet heat 1 tablespoon of the oil over high heat. Add chicken; cook and stir until golden on all sides, about 5 minutes; remove to a plate. Heat remaining 1 tablespoon of oil in the skillet. Add mushrooms; saute until lightly browned, and liquid has evaporated, about 5 minutes.

Reduce heat to medium-low; return chicken to skillet; stir in Alfredo sauce and 1 cup peas. Cover and simmer until sauce is hot, about 3 minutes, stirring occasionally. Divide fettuccine onto four bowls. Serve chicken sauce over fettuccine sprinkled with parsley.

Yield: 4 servings

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