Easy Chicken Alfredo
This chicken Alfredo recipe with jar sauce is a quick and easy dinner for those hectic nights. For extra flavor, cook the chicken with lemon pepper and seasoning salt.
uncooked fettuccine or linguine
1
pound
boneless chicken breast halves, cooked and cubed
2
Alfredo-style pasta sauce
1
(16 ounce) jar
frozen mixed vegetables
1
(10 ounce) package
sliced mushrooms
1
(4.5 ounce) can
milk
⅓
cup
 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain well.
  While the pasta is cooking, place cubed cooked chicken, Alfredo sauce, frozen vegetables, mushrooms, and milk in a large saucepan over medium-low heat. Cook and stir until chicken is heated through and vegetables are tender.
  Serve warm Alfredo and chicken sauce over cooked noodles.
