Ingredients
1
tablespoon butter or margarine
1
package (14 oz) fresh chicken breast tenders
1
bag (19 oz) frozen garden vegetable medley
1/4
cup water
1
container (10 oz) refrigerated Alfredo sauce
1/4
cup shredded Parmesan cheese (1 oz)
Preparation
In 12-inch nonstick skillet, melt butter over medium heat. Add chicken; cook and stir until browned.
Stir in frozen vegetables and water; cover and cook 13 to 17 minutes or until chicken is no longer pink in center and potatoes are tender.
Stir in Alfredo sauce. Reduce heat to low; cook 1 to 2 minutes longer or until thoroughly heated. Top individual servings with cheese.
