Ingredients

1/4 cup roasted red peppers
6 slices smoked bacon
1 lb boneless chicken tenders
1/2 teaspoon seasoned salt
1/4 cup pre-sliced green onions, divided
8 oz fettuccine pasta
1 (15-oz) jar Alfredo sauce

Prep

• Bring water to a boil for pasta.
• Coarsely chop red peppers.
• Cut bacon into bite-size pieces.
• Cut chicken into 1-inch chunks (wash hands); sprinkle with seasoned salt.

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place bacon and 2 tablespoons green onions in pan; cook and stir 4–5 minutes or until bacon begins to brown.
2. Cook pasta following package instructions. Add chicken to bacon; cook and stir 4–5 minutes or until 165°F.
3. Reduce heat (on chicken) to low. Stir in Alfredo sauce, red peppers, and 2 tablespoons green onions; cover and cook 4–5 minutes or until heated. Drain pasta; stir into chicken. Serve.

CALORIES (per 1/4 recipe) 730kcal; FAT 40g; CHOL 150mg; SODIUM 1250mg; CARB 50g; FIBER 3g; PROTEIN 38g; VIT A 20%; VIT C 20%; CALC 10%; IRON 15%

Ingredients
1 bag fresh spinach leaves (9–10 oz)
1 (11-oz) can mandarin oranges (about 1 cup), drained
1/2 cup grape tomatoes
1/4 cup walnut pieces
1/4 cup light raspberry vinaigrette


Steps

1. Place all ingredients (except dressing) in salad bowl.
2. Add dressing; toss and serve.

CALORIES (per 1/4 recipe) 150kcal; FAT 8g; CHOL 0mg; SODIUM 120mg; CARB 20g; FIBER 3g; PROTEIN 3g; VIT A 140%; VIT C 60%; CALC 8%; IRON 15%