Recipe: Chicken and Mushroom Sauce (using chicken breasts and Alfredo sauce)

CHICKEN AND MUSHROOM SAUCE

1 Tbsp. olive or vegetable oil
4 boneless, skinless chicken breast halves (about 1 1/4 lbs.)
1 medium onion, chopped
1 (6 oz.) can sliced mushrooms, drained
1 clove garlic, finely chopped
1 (16 oz.) jar Ragu Light Parmesan Alfredo Sauce
1/3 cup chicken broth
Ground black pepper (optional)

In 12-inch nonstick skillet, heat oil over medium-high heat and brown chicken. Remove chicken and set aside.

In same skillet, cook onion, mushrooms and garlic, stirring occasionally, 2 minutes or until tender. Stir in sauce and broth. Bring to a boil over high heat.

Return chicken to skillet. Reduce heat to low and simmer uncovered 5 minutes or until chicken is no longer pink. Sprinkle, if desired, with black pepper.

Makes 4 servings
Source: Ragu