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Chicken Alfredo


1 1/2 pounds chicken strips or tenders
1 1/3 cups French's French-Fried Onions
1 12 oz. jar Alfredo sauce, or substitute 1 can of Campbell's. Condensed Cream of Chicken Soup and 1/2 cup grated Parmesan cheese
1 cup milk
1 cup frozen peas, thawed
2 tablespoons bacon bits
Hot cooked pasta

Serving Size : 6

Heat 1 tablespoon oil in large nonstick skillet until hot. Stir-fry chicken until browned. Stir in 2/3 cup French's. French-Fried Onions and remaining ingredients. Heat to boiling; reduce heat. Simmer 5 minutes, stirring occasionally. Serve over pasta. Top with remaining onions.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.