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Veal Alfredo Primavera




Source of Recipe


Internet


List of Ingredients




1 lbs 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 tamato and cheese.
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Serves