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Chicken Alfredo




Source of Recipe


HybridOwner


List of Ingredients




16 ounces rigatoni
1 pound skinless, boneless chicken breast halves, cut into bite-size pieces
2 tablespoons McCormick California Style Minced Garlic, wet
1 tablespoon vegetable oil
3 cups sliced fresh mushrooms
1 large green bell pepper, cut into thin strips
1 medium onion, halved and thinly sliced
1 jar Cheese Creations! Classic Alfredo Pasta Sauce
1 cup dry white wine or chicken broth
Chopped fresh parsley (optional)
Cook rigatoni according to package directions.



Recipe



Drain and keep warm.
In 12-inch skillet, cook and stir chicken and garlic in hot oil until chicken is no longer pink. Remove chicken from skillet; set aside. Add mushrooms, pepper and onion to drippings in skillet. Cook and stir until vegetables are tender.
Stir in pasta sauce and wine; add chicken. Bring to boil; reduce heat. Cover and simmer for 5 minutes. Serve over hot cooked rigatoni. Garnish with fresh parsley, if desired. Serves 6.