Chicken Medallions With Alfredo Vegetables

• 1 (9-ounce) package dried spinach fettuccine*
• 2 tablespoons Land O Lakes Butter
• 4 (5-ounce) boneless skinless chicken breasts, cut in half, flattened
• 1/4 teaspoon garlic powder
• 4 (3/4-ounce) slices Land O Lakes Deli Swiss Cheese, halved
• Paprika
• 2 cups fresh or frozen broccoli florets
• 2 carrots, peeled, cut into 1/4-inch strips (1 cup)
• 3/4 cup Alfredo sauce
• 1 cup frozen peas

1. Cook fettuccine according to package directions.
2. Drain; keep warm.
3. Meanwhile, melt butter in 10-inch skillet until sizzling.
4. Add chicken pieces; sprinkle with garlic powder.
5. Cook over medium-high heat, turning once, until lightly browned (7 to 9 minutes).
6. Remove chicken from pan; keep warm.
7. Add broccoli and carrots.
8. Cook, stirring occasionally, until vegetables are crisply tender (3 to 4 minutes).
9. Add cooked chicken, Alfredo sauce and frozen peas.
10. Top chicken mixture with cheese; sprinkle with paprika.
11. Cover; let stand 2 minutes.
12. To serve, arrange fettuccine on serving plate; spoon chicken mixture over pasta.
13. *Substitute regular fettuccine.

butter, chicken breasts, garlic, swiss cheese, paprika, carrots, alfredo sauce, frozen peas

Taken from www.landolakes.com/recipe/2865/chicken-medallions-with-alfredo-vegetables (may not work)