Chicken Alfredo on Spring Peas and Asparagus
Peach and Kiwi Slices
Ingredients
- ¾ lb asparagus, broken into 2-inch pieces
- 2 cups frozen green peas
- 1 Tbsp canola oil
- 6 (4-oz) chicken cutlets
- ½ tsp salt
- ½ tsp pepper
- 1½ cups light Alfredo sauce
- 3 green onions, finely chopped
Instructions
- Cook peas with asparagus according to the stovetop directions on the pea's package; drain.
- Meanwhile, heat oil in a large skillet over medium heat. Sprinkle both sides of chicken with salt and pepper; cook 3 minutes on each side until done.
- Divide the asparagus mixture onto 6 dinner plates, top with chicken.
- Reduce heat to low, add Alfredo sauce to skillet and cook 30 seconds, stirring constantly; pour evenly over chicken, sprinkle with onions.
Side Dish Ingredients
- 6 peaches, pitted and sliced
- 6 kiwifruit, peeled and sliced
Side Dish Instructions
- Combine fruit in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
270
|
100
|
370
|
| Fat (g) | 9 | 0 | 9 |
| Sat. Fat (g) | 4 | 0 | 4 |
| Protein (g) | 33 | 2 | 35 |
| Carb (g) | 14 | 24 | 38 |
| Fiber (g) | 4 | 4 | 8 |
| Sodium (mg) | 630 | 0 | 630 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
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