Mushrooms and Chicken Alfredo

INGREDIENTS

• 6 ounces fettuccine
  
• 2 tablespoons olive oil, divided
  
• 1 pound boneless, skinless chicken breasts cut into 1 inch chunks
  
• 12 ounces Modern fresh white mushrooms, cleaned and trimmed, sliced
  (about 3-3/4 cups)
  
• 1 jar (about 17 ounces) Alfredo sauce
  
• 1 cup frozen green peas

INSTRUCTIONS

To save time, you can substitute chicken tenders for the chicken breasts and not have to cut them into pieces.

Cook fettuccine according to package directions; drain. Meanwhile, in 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 plate. Heat remaining 1 tablespoon oil in skillet. Add mushrooms; sauté until lightly browned and liquid has evaporated, about 5 minutes. Reduce heat to medium-low; return chicken to skillet; stir in Alfredo sauce and peas; cover and simmer until sauce is hot, about 3 minutes; stirring occasionally. Serve over fettuccine, sprinkled with parsley, if desired.

Yield: 4 servings