1 pound boneless skinless chicken breasts, cut into thin strips
1 small onion, thinly sliced
2 cloves garlic, finely chopped
1 15-ounce container alfredo sauce of your choice
2 cups sliced asparagus or 2 cups small broccoli florets or 2 cups thinly sliced carrots, lightly steamed
2 tablespoons finely chopped fresh basil leaves
1 pound uncooked fettuccine pasta, cooked per package directions and drained
In 12-inch skillet, heat oil and cook chicken over medium-high heat until almost done. Add onion and garlic and cook 3 minutes or until onion is tender. Add alfredo sauce auce. Cover and simmer over low heat, stirring occasionally, 5 minutes or until chicken is no longer pink. Stir in vegetables and basil; heat through. Serve over hot fettuccine. Makes 6 servings.