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2 tablespoons olive or vegetable oil
1 1/4 pounds boneless skinless chicken breast halves, cut into thin strips
2 medium zucchini, sliced (4 cups)
1 large red bell pepper, cut into thin strips (1 cup)
1 (10-ounce) container refrigerated alfredo sauces
Grated fresh Parmesan cheese


Heat oil in 12-inch skillet over medium-high heat. Cook chicken in oil 5 to 6 minutes, stirring occasionally, until chicken is no longer pink in center. Add zucchini and bell pepper; cook about 5 minutes, stirring frequently, until vegetables are crisp-tender. Stir in Alfredo sauce. Sprinkle with cheese.

Try This
You can make this meal lots of times with different flavored sauces. Try experimenting with some of the refrigerated sauces available, such as marinara, sun-dried tomato pesto or clam sauce.


From "Betty Crocker Best Chicken Cookbook." Text Copyright 1999 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.