Penne Alfredo with Chicken & Peas
1 pkg (16 oz) Italian Classics Penne Rigate No. 32, prepared per pkg directions, keep warm
1 pkg (12 oz) Food You Feel Good About Just Picked & Quickly Frozen Sweet Peas, prepared per pkg directions, keep warm
1 container (13 oz) Italian Classics Alfredo Sauce
1 lb boneless, skinless chicken breasts
Wegmans Pan Searing Flour
1 Tbsp Wegmans Pure Olive Oil
1 Tbsp Wegmans Basting Oil
1 tsp Wegmans Butter
2 Tbsp Italian Classics Italian Blend Shredded Cheese
Fresh cracked black pepper to taste
Simmer sauce on LOW in small saucepan, stirring occasionally.
Dust chicken with pan-searing flour; pat off excess. Heat olive oil in pan on MEDIUM-HIGH on stovetop until oil faintly smokes; add chicken. Turn over when chicken changes color one-quarter of way up and seared side has turned paper-bag brown, 3-4 min. Reduce heat to MEDIUM; cook chicken 10-12 min, until internal temp reaches 160 degrees (check by inserting thermometer halfway into thickest part of chicken).
Add basting oil and butter to pan; swirl. Baste chicken with spoon, 1-3 min; until internal temp reaches 165 degrees. Transfer to a clean platter and slice into thin strips.
Add warm sauce to large bowl or pot with pasta and peas; gently toss to combine. Divide evenly on 4 plates; top with chicken. Sprinkle with shredded cheese; season with fresh cracked black pepper.
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