Ingredients

• 2 sheets (12x18-inches each) Reynolds Wrap® Release® Non-Stick Foil
• 2 boneless, skinless chicken breast halves (4 to 6 oz. each)
• 1 cup light Alfredo sauce
• 1 jar (4.5 oz.) sliced mushrooms, drained
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1 medium red bell pepper, cut in strips

Directions

1. PREHEAT oven to 450°F OR grill to medium-high.

2. CENTER one chicken breast half on each sheet of Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food. Combine Alfredo sauce, mushrooms, garlic powder and pepper; spoon mixture over chicken. Arrange red pepper on top of chicken and sauce.

3. BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.

4. BAKE 20 to 25 minutes on a cookie sheet in oven OR GRILL 12 to 14 minutes in covered grill until meat thermometer reads 170°F.

5. SERVING SUGGESTION: Arrange chicken and sauce over spinach fettuccine; sprinkle with Parmesan cheese before serving. Sprinkle with chopped fresh basil, if desired.

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