Creamy Chicken Alfredo Chowder

2 teaspoons vegetable oil
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped
2 cloves garlic, minced
1 8-ounce package sliced fresh mushrooms
1 10-ounce container refrigerated light Alfredo sauce
1 cup roasted red bell peppers, drained and chopped
2 cans (about 15 ounces each) Great Northern beans, rinsed and drained
1 cup reduced-sodium chicken broth

In a nonstick Dutch Oven, heat oil over medium-high heat. Saute chicken
2 minutes, then reduce heat to medium. Add onion, garlic and mushrooms
and saute 2 minutes. Add Alfredo sauce, red peppers, beans, and chicken
broth; cover and simmer over low heat 10 minutes.

ENJOY!!!