Gallery

Recipe Summary

total:
20 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Nutrition Facts

801 calories; total fat 48g; saturated fat 4g; polyunsaturated fat 3g; monounsaturated fat 4g; cholesterol 109mg; sodium 546mg; potassium 223mg; carbohydrates 54g; fiber 3g; sugar 4g; protein 37g; vitamin a 1846IU; vitamin c 15mg; thiaminmg; riboflavinmg; niacin equivalents 9mg; vitamin b6mg; folate 117mcg; vitamin b12mcg; calcium 81mg; iron 3mg.

Reviews