Wednesday, February 3, 2010

Chicken Alfredo, Steamed Baby Carrots, Peas

2 chicken breasts cut in thin strips
1 can chicken broth
1 can cream of chicken soup
1 envelope Italian dressing mix
1 pkg cream cheese

1 pkg fettuccine noodles

2 handfuls baby carrots

frozen peas

In a crock pot, combine chicken, broth, soup, and dressing mix. Cook on low for 5 hours or until chicken is cooked through. Add cream cheese and stir vigorously. Cook 30 minutes or until cheese is melted.

Bring a big pot of salted water to a boil. Cook fettuccine noodles according to package directions.

Fill the bottom of a medium pan with water. Place a steamer basket inside. Fill with baby carrots. Cover with lid. Boil on medium heat until carrots are fork tender.

Meanwhile, microwave peas in a serving bowl.

Serve alfredo sauce over hot, cooked noodles with carrots and peas on the side.

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