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2 boneless skinless chicken breasts, cubed
2 1/2 cups whipping cream
1 cup butter
1 egg, beaten
1 cup grated Parmesan cheese
Salt and pepper to taste
1 (16-ounce) package penne pasta, cooked
2 cups frozen green beans, cooked
2 cups frozen carrots, cooked


Sauté chicken over medium-high heat in a skillet until juices run clear when pierced with a fork; set aside. Warm cream, butter and egg over low heat in a saucepan until butter melts; do not boil. Add Parmesan cheese, salt and pepper; whisk until blended. Combine pasta, chicken, vegetables and cream mixture; serve warm.

TIP: Don't forget about prepared Alfredo sauce in a jar when time is really short! Mix cooked chicken, pasta and veggies together in a saucepan and top it off with ready-made sauce...heat through and dinner's done.