When a recipe calls for a canned sauce make the sauce your own by adding fresh herbs, savory spices, or grated cheese.
In this dish a refrigerated container of light Alfredo sauce is jazzed up with lemon zest and several grinds of black pepper. Served over seared chicken breasts and sautéed vegetables, it makes for a delicious and crowd pleasing meal. Sound scrumptious? Wait until you check out the recipe: read more.
4 small skinless, boneless chicken breast halves Serves 4.
Salt and pepper
8 oz. mushrooms, halved
1 Tbsp. olive or cooking oil
3 cups fresh broccoli florets
1 10-oz. container refrigerated light Alfredo pasta sauce
4 small skinless, boneless chicken breast halves