- 1/2 cup chopped fresh parsely
- 1 cup white wine
- 1 cup chicken broth
- 1 bag Chicken Starter--defrosted
- 2 jars alfredo sauce
- fetuccini noodles
Directions
- Start cooking noodles
- In a heavy skillet combine parsely, wine, broth and chicken
- Simmer until the liquid reduces to half
- Stir in alfredo sauce and allow to heat
- Gently toss in rinsed, cooked fetuccini noodles
- Serve!
Tip
- If you don't have white wine, substitute with another cup of chicken broth
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