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Prep Time: 15 Minutes Cook Time: 11 Minutes |
Ready In: 26 Minutes Servings: 4 |
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This is ridiculously easy and something I use when schedules and activities get crazy. From Betty Crocker. Ingredients:
2 tablespoons olive oil |
1 1/4 lbs boneless skinless chicken breasts, cut into thin strips |
4 cups sliced zucchini |
1 large red bell pepper, cut into thin strips |
1 (10 ounce) container refrigerated alfredo sauce |
grated fresh parmesan cheese |
Directions:
1. Over medium-high heat, let the oil get heated in a large skillet.
2. Stir/saute chicken in oil for 5-6 minutes or until chicken is no longer pink.
3. Add in the zucchini and bell pepper; stir/saute for about 5 minutes or until the vegetables are crisp-tender.
4. Stir in alfredo sauce; cook until heated through; adjust seasoning to taste.
5. Sprinkle with parmesan cheese; serve.
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