Super easy chicken and veggie alfredo

I'm not shy about using convenience products if they taste good, aren't horrible for you and can make my life a little easier. I do like cooking from scratch, but with two kids under the age of 3, a full time job and a hungry husband, it's not possible on a nightly basis.

I threw dinner together tonight, and it was super yummy and super easy.

Easy Chicken and Veggie Alfredo

1 lb boneless, skinless chicken breasts, cut into bite sized pieces

1 T butter

1 jar Ragu (or other) Alfredo sauce

1 lb pasta of your choice (I use spaghetti because we usually have it in bulk)

2 cups frozen broccoli

1 cup frozen peas

1 bell pepper (pick a color, I had orange, so I used that) cut into pieces

1. Prepare pasta according to package directions. Halfway through the cooking time add peas and broccoli. Drain and then return pasta and veggies to the pot.

2. Meanwhile, melt 1 T butter in a skillet. Brown chicken, until cooked through.

3. Reduce heat to low and add jar of alfredo sauce. Stir occasionally. Once the sauce is warm, add the peppers and stir until peppers are tender.

4. Add sauce mixture to pasta and toss to coat.

5. Sprinkle with parmesan cheese and serve.

I served this with some Texas toast. It was a little much for me. Next time, I think I'd do french bread.

You can use whatever veggies you want/have in this recipe. Try to think of what you've encountered in an alfredo dish in an Italian restaurant, see what's in your fridge and freezer and go from there.