Chicken Skillet Alfredo


1 1/2 lbs. (750 g.) boneless, skinless chicken breasts, cut into 1-inch cubes
1/2 medium onion, sliced
3 tbsp. olive oil
1-lb. (500 g.) bag frozen mixed cauliflower and broccoli
1 c. (250 ml.) prepared Alfredo sauce

Saute the chicken and onion in the olive oil over medium head.

While the chicken and onions are cooking, put the cauliflower and broccoli in a microwaveable casserole.  Add a tablespoon or two of water, cover, and microwave on high for 7 minutes. 

When the vegetables are done, drain them and add them to the skillet.  Stir in the Alfredo sauce, heat through, and serve.  Sprinkle a little Parmesan cheese on top.

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