Pasta Alfredo

Pasta Alfredo

2 boneless/skinless chicken breast 1 1/2 tsp/7.5 mL Watkins Original Grapeseed Oil 1/2 cup/125 mL red pepper, chopped 1/2 cup/125 mL yellow pepper, chopped 1 cup cup/250 mL sliced mushrooms 1/4 cup/60 mL green onion, chopped 1/2 cup/125 mL Kalamata olives 1 lb/140 g pasta noodles 2 tsp/10 mL all-purpose flour 3/4 to 1 tsp/4 to 5 mL Watkins Garlic Liquid Spice 1 can (12 oz/340 g) evaporated skim milk 1/2 cup/125 mL grated Parmesan cheese 1/4 tsp/2.5 mL Watkins Black Pepper 6 oz Sauté chicken breast in grapeseed oil for 6 to 8 minutes over medium heat. Add red and yellow peppers, mushrooms and green onions. Continue cooking until vegetables are tender. Add Kalamata olives. Meanwhile, cook your favorite pasta according to package directions. Remove chicken and vegetables from skillet, slice chicken. In pan juices brown flour; stir in garlic liquid spice and evaporated milk. Cook, stirring occasionally until thickened. Stir in Parmesan cheese. Coat cooked noodles with sauce; stir in vegetables and slices of chicken. Sprinkle with pepper.