1 lb. boneless, skinless chicken breast halves, cut into bite-size pieces
1 3/4 cups water
1 cup frozen peas and carrots
1/2 cup 2% milk
1 package Knorr® Pasta Sides™ - Alfredo
2 Tbsp. cayenne pepper sauce
1/2 cup sliced celery
1/4 cup crumbled blue cheese
Melt 1 Tbsp. margarine in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring frequently, 5 minutes or until chicken is thoroughly cooked. Remove chicken and set aside.
Stir in remaining 1 Tbsp. margarine, water, green peas and carrots and milk into same skillet and bring to a boil over high heat. Stir in Knorr® Italian Sides™ - Alfredo and return to a boil. Reduce heat to medium and cook, stirring occasionally, 8 minutes or until pasta is tender.
Return chicken to skillet, then stir in cayenne pepper sauce. Top with celery and blue cheese.
Cook up Knorr's delicious Campfire Chili recipe made with low-sodium black beans, tomatoes, corn, and Knorr® Fiesta Sides™ Mexican Rice.
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