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Prep 25min
Total25min
Servings6
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Ingredients
1
lb boneless skinless chicken breasts
2
tablespoons margarine or butter
2 1/2
cups milk
1 1/2
cups hot water
1
box Chicken Helper™ fettuccine Alfredo
2
cups Frozen Broccoli Cuts
1
cup frozen sweet peas
1/2
cup julienne-cut carrots (from 10-oz bag)
Shredded fresh Parmesan cheese, if desired
Fresh basil leaves, if desired
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Steps
1
Cut chicken into 1/2-inch pieces. In 12-inch skillet, melt margarine over medium-high heat. Add chicken; cook about 3 minutes, stirring occasionally, until outsides turn white.
2
Stir in milk, hot water, sauce mix and uncooked pasta (from Chicken Helper box). Heat to boiling, stirring occasionally.
3
Reduce heat. Cover and simmer 6 minutes, stirring occasionally.
4
Stir in frozen broccoli, frozen peas and the carrots. Return to boiling. Reduce heat. Cover; simmer 4 to 6 minutes longer or until pasta and vegetables are tender. Remove from heat; uncover (sauce will thicken as it stands). Sprinkle with Parmesan cheese. Garnish with basil leaves.
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You can use other colorful vegetables for this beautiful dish--try green beans or diced red bell pepper instead of the broccoli or peas.
You can use 3 cups cut-up deli rotisserie chicken instead of the uncooked chicken breasts. Decrease margarine to 1 tablespoon. Melt margarine in skillet and continue with step 2, adding rotisserie chicken with the milk. Continue as directed.
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