Chicken and Alfredo Sauce

OK - This one has several variations you can try if you like.

puff pastry shells OR tart shells OR toast
2 tbsp. olive oil
1 1/4 lbs. chicken breast - about 3 1/2 cups - cubed OR 2 cans chicken
6 green onions, sliced small
juice of 1/2 lemon OR 1 1/2 tbsp. Realemon
10 oz. jar of regular OR light Alfredo Sauce
10 baby carrots - diced
1 cup frozen peas, thawed, OR one small can draine
1 cup pearl onions - packed in vermouth if you choose
2 tbsp. red peppers, diced
sea salt
ground black pepper

Heat olive oil in large skillet. When hot, add chicken and green onion. Season with salt and pepper. Heat for 5 minutes (no need to brown the chicken) turning so all sides are coated with the olive oil. Add the lemon juice and stir in the Alfredo sauce. Let simmer - do not boil.

While that is cooking, bring cups water to a boil and cook the carrots for about 5 minutes - not too soft.

Add the peas, onions and carrots to the Alfredo chicken mixture. Continue to simmer until all ingredients are hot.

Spoon the hot mixture over the shells or toast of your choice.

You can also add mushrooms to the mixture if you like.

Makes 4-5 servings.