> 1 (9 oz) pkg Buitoni fettuccine
> 1 (10 oz) container Buitoni Alfredo sauce
> 1 (9 oz) bag Perdue Short Cuts Original Roasted Carved Chicken Breast
> 1 large Vidalia onion, sliced
> 2 cups portobello mushrooms, sliced
Prepare pasta according to package directions. Drain and set aside. Meanwhile, sauté the Vidalia onion and portabella mushrooms in a greased skillet for about 6 min.
Chop the chicken into smaller pieces. In the pan with the sautéed vegetables, add fettuccine, Alfredo sauce, and chicken. Heat through, about 2 min. Divide pasta among 4 bowls.