Chicken Medallions with Alfredo Vegetables
Makes 4 servings
Prep Time: 5 min.
Cooking time: 14 min.
- 1 package (9-ounce)
refrigerated fresh spinach fettuccine*
- 2 Tablespoons butter
- 1/4 teaspoon garlic powder
- 4 (5-ounce) boneless
skinless chicken breasts, cut in half, flattened
1 package (9-ounce) frozen vegetables in
(3/4-ounce) Deli Swiss Cheese, halved
Cook fettuccine according to package directions. Drain; keep warm.
Meanwhile, melt butter in 10-inch skillet
until sizzling and add chicken pieces.
Cook over medium-high heat for 7 to 9 minutes,
turning once, until lightly browned.
Add frozen vegetables in sauce. Cover and cook
for 7 to 9 minutes, stirring occasionally, until vegetables are
heated through and chicken is no longer pink.
Top chicken with cheese; sprinkle with
paprika. Cover and let stand 2 minutes.
To serve, arrange fettuccine on serving plate;
top with chicken.
- Spoon vegetable sauce over chicken and pasta.
*Substitute dried spinach fettuccine or regular fettuccine.
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