Veal Alfredo

Veal Alfredo Primavera

Total preparation and cooking time: 30 minutes

» 1 lb veal leg cutlets, 1/8 to ¼ inch thick
» 2 cups uncooked bow tie pasta
» 1 cup frozen peas
» 2 teaspoons olive oil
» 1 container (10 ounces) refrigerated Alfredo sauce
OR
1 jar (17 ounces) Alfredo sauce
» ½ cup chopped tomato
» 2 tablespoons grated Parmesan cheese

1. Pound veal cutlets to 1/8 inch thickness, if necessary. Stack cutlets; cut crosswise into 1-inch wide strips.

2. Meanwhile, cook pasta according to package directions, adding peas during the last minute of cooking.

3. In large nonstick skillet, heat oil over medium-high heat until hot. Add veal (½ at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. Remove from skillet with slotted spoon; keep warm. Season with salt and pepper. Add sauce to skillet; heat through. Return veal to skillet.

4. Serve veal mixture over pasta and peas. Sprinkle with tomato and cheese.

Makes 4 servings.