Broccoli, carrots and Alfredo sauce combine with chicken in this colorful pasta entrée.
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1 (9-ounce) package dried spinach fettuccine
2 tablespoons Land O Lakes® Butter
1/4 teaspoon garlic powder
4 (5-ounce) boneless skinless chicken breasts, cut in half, flattened
4 (3/4-ounce) slices Land O Lakes® Swiss Cheese, halved
2 cups fresh or frozen broccoli florets
2 medium (1 cup) carrots, peeled, cut into 1/4-inch strips
1 cup frozen peas
3/4 cup Alfredo sauce
*Substitute regular fettuccine.
Cook fettuccine according to package directions. Drain; keep warm.
Meanwhile, melt butter in 10-inch skillet until sizzling. Add chicken pieces; sprinkle with garlic powder. Cook over medium-high heat, turning once, 7-9 minutes or until lightly browned. Remove chicken from pan; keep warm.
Add broccoli and carrots. Cook, stirring occasionally, 3-4 minutes or until vegetables are crisply tender. Add cooked chicken, Alfredo sauce and frozen peas.
Top chicken mixture with cheese; sprinkle with paprika. Cover; let stand 2 minutes.
To serve, arrange fettuccine on serving plate; spoon chicken mixture over pasta.