Chicken Alfredo on Spring Peas and Asparagus
Peach and Kiwi Slices
Ingredients
- ¾ cup frozen green peas
- 4 oz asparagus spears, broken into 2-inch pieces
- 1 (8-oz) boneless, skinless chicken breast, halved lengthwise
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 tsp canola oil
- ½ cup light Alfredo sauce
- 1 green onion, finely chopped
Instructions
- Cook peas according to package stovetop directions, adding asparagus during last 3 minutes of cooking; drain.
- Sprinkle both sides of chicken with salt and pepper. Cook chicken in a large skillet over medium-high heat 3 to 4 minutes per side or until done.
- Divide vegetables and chicken between 2 serving plates; top with Alfredo sauce, and sprinkle with onions.
Side Dish Ingredients
- 2 peaches, sliced
- 2 kiwifruit, peeled and sliced
Side Dish Instructions
- Combine fruit in a serving bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
280
|
100
|
380
|
| Fat (g) | 9 | 0 | 9 |
| Sat. Fat (g) | 4 | 0 | 4 |
| Protein (g) | 33 | 2 | 35 |
| Carb (g) | 15 | 24 | 39 |
| Fiber (g) | 4 | 4 | 8 |
| Sodium (mg) | 580 | 0 | 580 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
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