What You'll Need
1 tablespoon olive oil
1/2 pound asparagus, trimmed and cut into 2-inch pieces (about 1 1/2 cups)
1/2 cup frozen peas
1 jar (14.5 ounces) Prego® Roasted Garlic Parmesan Alfredo Sauce or Prego® Basil Pesto Alfredo Sauce
1 pound refrigerated cooked chicken strips
8 ounces (1/2 of a 1-pound package) penne pasta, cooked and drained
Heat the oil in a 12-inch skillet over medium heat. Add the asparagus and peas and cook for 7 minutes or until the asparagus is tender-crisp, stirring occasionally. Stir the Alfredo sauce and chicken in the skillet and cook for 2 minutes or until the chicken is heated through.
Stir the pasta in the skillet and toss to coat. Serve immediately.