cheesy, peppered chicken tenders
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Chicken tenders w/ varied peppers in a alfredo sauce. Sounds delicious, doesn't it? It is great served w/ a little pasta.
yield
6 serving(s)
prep time
15 Min
cook time
15 Min
method
Stove Top
Ingredients For cheesy, peppered chicken tenders
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1 lbchicken tenders, like perdue
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1/4 cflour
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2 tspolive oil
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12 ozthin spgahetti
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1 tspolive oil
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1 lggreen bell pepper, cut into strips
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1 lgred bell pepper, cut into strips
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1 lgyellow bell pepper, cut into strips
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1 mdonion, chopped
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2 tspminced garlic
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1-1/2 clight alfredo sauce from a jar
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1/2 cchopped fresh parsley
How To Make cheesy, peppered chicken tenders
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1In lg plastic, resealable bag, place chicken in flour. Shake to coat. Heat 2 tsp oil in lg skillet over medium heat. Cook chicken in oil for about 5 mins per side, till browned.
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2Place chicken in a lg bowl. Cook pasta as directed, drain, reserving 2/3 cup cooking water. Put pasta back into pot.
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3Heat remaining oil in same skillet. Add all peppers, onions and garlic. Cook, stirring for 3 mins. Cover, reduce heat to low and cook until veggies are tender. Stir in alfredo sauce. Add sauce and veggies to pasta w. reserved liquid. Toss to coat. Sprinkle w/ parsley. I serve w/ freshly grated parmesan cheese, but that's optional.
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