Basil Chicken Primavera with Alfredo Sauce

Ingrédients

• 2 cuillères à soupe extra virgin olive oil
• 1/4 cup basil pesto pasta sauce
• 2 oz whole wheat spaghetti
• 1 red bell pepper
• 1 green bell pepper
• 1/2 cup roasted red pepper alfredo pasta sauce
• 16 oz boneless skinless chicken breast
• 16 lances, moyennes asparagus
• 5 moyennes carrots
• 1 moyenne onion

Directives

1. Clean and cut asparagus spears into 1" pieces. Clean, peel and slice carrots. Clean, seed and dice red and green bell peppers. Thinly slice one medium onion. Thinly slice boneless skinless chicken breast.
2. Cook whole wheat pasta as indicated on box.
3. Place 1 tablespoon of extra virgin olive oil and 2 tablespoons of basil pesto sauce in large skillet over medium heat, add asparagus and carrots, stir well, cover with lid and cook for 5 minutes, stirring frequently.
4. Remove lid, add red and green bell peppers, cook an additional 5 minutes, add onion and cook until onion is transparent. Now pour vegetables in a large bowl.
5. In the same pan, add a tablespoon of olive oil and 2 tablespoons of basil pesto sauce, grate two garlic cloves and add chicken, cook completely.
6. When chicken done, add vegetables back to pan, add 1/2 cup red pepper alfredo pasta sauce, stir well and heat thoroughly.