Chicken Fettuccine Alfredo

Ingredients:

• 1 quart water
• 3 skinned and boned chicken breast halves, cut into bite-sized pieces
• 2 (9oz ea) packages refrigerated fettuccine
• 1 (17oz) jar alfredo sauce with mushrooms
• 3/4 cup light sour cream

Instructions:

Bring 1 quart of water to a boil in a dutch oven. Add the chicken and cook for 12 minutes or until done. Remove chicken from water with a slotted spoon and set aside. Add the pasta and cook for 2 to 3 minutes or until tender, then drain. Return the chicken and pasta to the dutch oven. Stir in the alfredo sauce and sour cream. Cook over medium heat, stirring occasionally, 1 to 2 minutes or until thoroughly heated. Serve immediately.