Pour the sauce into a large frying pan placed over medium heat. Slice breasts, if using, into 3 or 4 pieces. Add the chicken to the sauce. Sprinkle with half the herbes de Provence. Turn chicken and sprinkle with the remaining herbes.
Adjust heat so the sauce just simmers allowing chicken to poach in the sauce. Chop peppers and thickly slice green onions. As soon as they are cut, scatter over and around the chicken.
Cover the pan and simmer 8 minutes. Turn the chicken and stir the sauce. Continue simmering and stirring occasionally until the chicken feels springy when pressed and meat thermometer reaches 165°F (74°C), about 5 to 7 minutes. Spoon over fettuccine or brown rice.
- Prep Time:
- Cook Time:
- 1 3/4 cup (440 mL) Alfredo pasta sauce
- 4 boneless, skinless chicken breast(s)
- 8 boneless, skinless chicken thighs
- 2 tsp (10 mL) herbes de Provence
- 2 tsp (10 mL) tarragon, dried
- 2 red pepper(s), small
- 6 green onion(s)
Besides the peppers or in place of, consider adding bite-size pieces of asparagus, julienned zucchini, sliced mushrooms, chopped seeded ripe tomatoes, roasted red pepper strips, diced fresh jalapenos or green peas.