Chicken Alfredo

• Italian bread, sliced
• Kosher salt
• Organic The Fresh Market Farfalle Pasta
• 3 tbsp extra virgin olive oil, divided
• 1 ½ lb chicken breast strips
• Freshly ground pepper
• Primavera Veggie Kit
• 1 jar The Fresh Market Italian Alfredo Pasta Sauce
• The Fresh Market Italian Panko Breadcrumbs

Primavera Veggie Kit

• 1 c zucchini squash, cubed
• 1 c yellow squash, cubed
• ½ red bell pepper, Julienne cut
• 1 broccoli crown, separate florets
• ½ c shredded carrots

Preheat oven to 400°F. Line a large sheet pan with aluminum foil or parchment paper and add Italian bread; set aside.

Bring a large pot of water to a boil. Salt generously and cook pasta according to package directions.

Meanwhile, in a large skillet, heat 2 tbsp olive oil over medium-high heat until it shimmers. Add chicken and season with salt and pepper to taste. Sauté and turn occasionally, about 4-6 minutes, or until cooked through. Transfer to a plate and set aside.

Return skillet to heat and add remaining tbsp of olive oil. Add primavera veggie kit, season with salt and pepper to taste, and sauté 7-10 minutes until softened, stirring occasionally.

Reduce heat to medium and Alfredo sauce, stirring gently to combine. Simmer until sauce is warm, about 5 minutes. While sauce is warming, warm your bread. Place Italian bread in oven for 2-3 minutes, or until warmed through.

Add chicken and farfalle to skillet and stir again to combine thoroughly. Sprinkle generously with Panko breadcrumbs and serve immediately with warmed Italian bread.