Vegetable Chicken Alfredo Pasta

local_grocery_store Ingredients

• 2 Chicken breast, boneless, skinless, cut into bite-sized pieces
• Pasta
• Low-fat milk
• 2 cups Vegetables of your choice, sliced or diced

restaurant_menu Method

1. 1.Cook the pasta according to package instructions. Drain and set aside.
2. 2.In a large pan, cook the chicken pieces until they are no longer pink in the center. Remove from the pan and set aside.
3. 3.In the same pan, add the vegetables and cook until they are crisp-tender.
4. 4.Add the cooked chicken back to the pan with the vegetables.
5. 5.Pour in the low-fat milk and stir to combine.
6. 6.Add the cooked pasta to the pan and toss everything together until well coated.
7. 7.Cook for a few more minutes, allowing the flavors to meld together.
8. 8.Serve hot, garnished with fresh parsley.
9. 9.Enjoy your delicious vegetable chicken alfredo pasta!

lightbulb_outline Tips

• chevron_rightYou can use any vegetables you like, such as broccoli, bell peppers, mushrooms, or spinach.
• chevron_rightFor extra flavor, you can sauté the vegetables in garlic and olive oil before adding the chicken.
• chevron_rightIf you prefer a thicker sauce, you can add a tablespoon of flour to the pan before pouring in the milk.