Add a tossed salad with this pasta dish and the whole family will enjoy a wonderful meal.

Chicken Primavera Sauce

1 cup whole baby carrots, cut in half
1 cup (2-inch ) asparagus pieces
2 tablespoons butter or margarine - divided use
4 boneless, skinless chicken breast halves, cut into strips
1 clove garlic, finely chopped
1 medium yellow bell pepper, cut into stips
1/2 cup chopped onion
1 (10-ounce) container BUITONI Refrigerated Alfredo Sauce
1/2 cup whipping cream
1/4 cup (1 ounce) freshly grated Romano cheese
1/2 teaspoon dried tarragon leaves, crushed
1/2 teaspoon salt
1/4 teaspoon dried oregano leaves, crushed
1/4 teaspoon ground white pepper

1. Place carrots in vegetable steamer; steam for about 5 minutes. Add asparagus; steam for 5 minutes or until tender.
2. Melt 1 tablespoon butter in large skillet over medium-high heat. Add chicken and garlic; cook, stirring occasionally, for 6 to 8 minutes or until chicken is lightly browned. Remove from skillet. Melt remaining butter in same skillet. Add bell pepper and onion; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are crisp-tender.
3. Stir in chicken, sauce, cream, cheese, tarragon, salt, oregano and pepper. Cook over low heat, stirring occasionally, for 3 to 5 minutes or until heated through. Stir in carrots and asparagus; heat through.
4. Serve over pasta or rice.

Makes 4 cups.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.