1 jar (15 oz.) Classico® Light Creamy Alfredo Pasta Sauce
6 boneless, skinless chicken breast halves, about 4 oz. each
1/3 cup flour
2 tbsp olive oil
2 tbsp freshly squeezed lemon juice
1/8 tsp. ground nutmeg
Pound each chicken breast with a mallet to about 1/4-inch even thickness. Season with salt and pepper if desired. Lightly dredge in flour, shaking off the excess.
Heat oil in a large skillet over medium heat. Brown chicken for 2 to 3 minutes on each side, or until cooked through. Remove from skillet and keep warm.
In the same skillet over medium heat, stir in pasta sauce and juice, and cook for 5 to 7 minutes, or until heated through, stirring occasionally. Stir in nutmeg, and serve warm with chicken breasts. Garnish with sliced fresh basil and lemon zest if desired.
To pound chicken, place meat between two pieces of plastic wrap. Starting in the center, pound meat with a mallet to an even thickness. If desired, substitute Classico Light Creamy Alfredo Pasta Sauce with Classico Roasted Garlic Alfredo Pasta Sauce.
What our customers think
Rating based on 1 reviews:
100% of customers would recommend this product
Very quick and easy
Have made this twice now, once with the new light creamy Alfredo sauce and once using the Asagio sauce that I had
on the shelf. Goes well with just a salad or a little pasta on