Chicken Fettucini Alfredo Recipe

• 1/4 c. butter
• 1/4 c. extra virgin olive oil
• 1 pound boneless, skinless chicken breasts, cut into cubes
• 1/2 c. minced green onion tops
• 2 cloves garlic, chopped
• 1 c. lowfat milk
• 1 pkg. McCormick Pasta Prima Alfredo Sauce
• 12 ounce. fresh mushrooms, sliced thin (optional)
• 1 (15 ounce.) can tomatoes, liquid removed & minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tbsp. dry basil leaves
• 1 pound warm, cooked fettucini
• 1/2 pound freshly grated Parmesan cheese

1. Heat butter and extra virgin olive oil in large skillet over medium heat.
2. Add in chicken, green onion and garlic.
3. Cook until chicken is cooked through.
4. Stir in lowfat milk, sauce mix, mushrooms, tomatoes, salt and pepper.
5. Bring to a boil, reduce heat and simmer 3-5 min or until sauce has thickened.
6. Stir in basil.
7. Remove from heat.
8. Toss with pasta.
9. Sprinkle with Parmesan cheese.

butter, extra virgin olive oil, chicken breasts, green onion, garlic, milk, alfredo sauce, fresh mushrooms, tomatoes, salt, pepper, basil, pound, parmesan cheese

Taken from cookeatshare.com/recipes/chicken-fettucini-alfredo-44093 (may not work)