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Prep 25min
Total35min
Ingredients6
Servings4
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Ingredients
4
boneless skinless chicken breasts
3/4
lb fresh whole green beans
2/3
cup water
1
medium red bell pepper, cut into thin bite-size strips (1 cup)
1/4
cup creamy mustard-mayonnaise sauce
1
container (10 oz) refrigerated Alfredo sauce
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Steps
1
Heat 12-inch nonstick skillet over medium-high heat. Add chicken; cook 10 to 12 minutes, turning once, until fork-tender and juices run clear. Remove chicken from skillet; place on plate and cover loosely with foil to keep warm.
2
To same skillet, add green beans and water; heat to boiling. Cover; cook 7 to 9 minutes or until beans are tender.
3
Add remaining ingredients to skillet; stir until blended. Return chicken to skillet. Reduce heat to low; cover and simmer 3 to 5 minutes, stirring occasionally, until bell peppers are crisp-tender.
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Serve this saucy skillet dinner over white rice with crusty French bread dinner rolls, if desired.
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