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Chicken Linguine with Pesto Sauce
- Makes: 4 servings
- Start to Finish
frozen broccoli, cauliflower and carrots
refrigerated Alfredo pasta sauce or 1 cup jarred Alfredo sauce
purchased basil pesto
2 1/4 -
Grated Parmesan cheese
In a 4- or 5-quart Dutch oven, cook pasta according to package directions, adding vegetables during the last 5 minutes of cooking. Drain. Return to Dutch oven.
While pasta is cooking, in a small bowl, combine Alfredo sauce, pesto, and 1/4 cup milk; set aside. Remove meat from chicken (discard skin and bones); chop or shred meat.
Add chicken to pasta and vegetables in Dutch oven. Add sauce mixture; toss gently to coat. Heat through over medium-low heat. If desired, stir in additional milk to reach desired consistency. Sprinkle each serving with cheese.
(Chicken Linguine with Pesto Sauce)
Servings Per Recipe 4, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 9, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 117, Riboflavin (mg) 0, Potassium (mg) 223, carb. (g) 54, sodium (mg) 546, Fat, total (g) 48, vit. C (mg) 15, iron (mg) 3, chol. (mg) 109, sat. fat (g) 4, Thiamin (mg) 0, calcium (mg) 81, vit. A (IU) 1846, sugar (g) 4, cal. (kcal) 801, pro. (g) 37, Polyunsaturated fat (g) 3, fiber (g) 3, Monounsaturated fat (g) 4