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    Skillet: Veal Alfredo Primavera


    Source of Recipe


    billk54

    List of Ingredients




    1 lb veal leg cutlets 1/8 to 1/4 thick
    2 cup(s) uncooked bow tie pasta
    1 cup(s) frozen peas
    2 tsp olive oil
    1 package(s) 10 oz. refrigerated Alfredo sauce
    1/2 cup(s) chopped tomato
    2 tbsp grated Parmesan cheese

    Recipe



    Pound veal cutlets to 1/8 thickness, if necessary. Stack cutlets; cut crosswise into 1 wide strips. Meanwhile cook pasta according to package directions, adding peas during the last minute of cooking.

    In large nonstick skillet, heat oil over medium-high heat until hot. Add veal (1/2 at a time) and stir-fry 1-2 minutees or until outside surface is no longer pink. Season with salt and pepper. Add sauce to skillet; heat through. Return veal to skillet. Serve veal mixture over pasta and peas. Sprinkle with tomato and cheese.

 

 

 


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