Creamy Chicken Alfredo Chowder

• 2 teaspoons vegetable oil
• 1 lb boneless skinless chicken breast, cut into bite-size pieces
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 (8 ounce) packagesliced fresh mushrooms
• 1 (10 ounce) containerrefrigerated low-fat alfredo sauce
• 1 cup roasted red pepper, drained and chopped
• 2 (15 ounce) cans great northern beans, rinsed and drained
• 1 cup reduced-sodium chicken broth
• pesto sauce, optional for garnish (optional)

1. In a nonstick dutch oven, heat oil over medium-high heat.
2. Saute chicken 2 minutes, then reduce heat to medium.
3. Add onion, garlic and mushrooms and saute 2 minutes.
4. Add Alfredo sauce, red peppers, beans, and chicken broth; cover and simmer over low heat 10 minutes.
5. To serve, spoon chowder into soup bowls; top each serving with a small dollop of pesto, if desired.

vegetable oil, chicken breast, onion, garlic, mushrooms, alfredo sauce, red pepper, great northern beans, chicken broth, pesto sauce

Taken from www.food.com/recipe/creamy-chicken-alfredo-chowder-305389 (may not work)