Easy Chicken-Vegetable Alfredo

 

1

package (14 oz) uncooked chicken breast tenders (not breaded)

2

medium zucchini, sliced (4 cups)

1

large red, orange or yellow bell pepper, cut into thin strips (1 cup)

1

can (18 oz) Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce

Hot cooked pasta or gnocchi, if desired

Shaved or grated Parmesan cheese

• 1 In 12-inch skillet, heat 2 tablespoons olive oil over medium-high heat. Cook chicken in oil 4 to 5 minutes, stirring occasionally, until no longer pink in center.
• 2 Add zucchini and bell pepper; cook about 5 minutes, stirring frequently, until vegetables are crisp-tender. Stir in cooking sauce; heat to boiling. Serve with pasta; sprinkle with cheese.