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Mushrooms and Chicken Alfredo

6 oz. fettuccine, uncooked
2 Tbsp. olive oil, divided
1 lb. boneless, skinless chicken breasts cut in 1-inch chunks
12 oz. fresh white mushrooms, sliced (about 4½ cups)
1 jar (about 17 oz.) Alfredo sauce


Cook fettuccine according to package directions; drain. Meanwhile, in a large nonstick skillet, heat 1 Tbsp. of the oil over high heat. Add chicken; cook and stir until golden on all sides, about 5 minutes; remove to a plate. Heat remaining 1 Tbsp. oil in the skillet. Add mushrooms; sauté until lightly browned and liquid has evaporated, about 5 minutes. Reduce heat to medium-low. Return chicken to skillet; stir in Alfredo sauce and 1 cup peas, if desired. Cover and simmer until sauce is hot, about 3 minutes, stirring occasionally. Serve over fettuccine, sprinkled with parsley, if desired. Makes 4 servings.

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