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Recipe Summary

total:
20 mins
Servings:
4
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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.

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  • 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.

Nutrition Facts

801 calories; fat 48g; cholesterol 109mg; saturated fat 4g; carbohydrates 54g; mono fat 4g; poly fat 3g; insoluble fiber 3g; sugars 4g; protein 37g; vitamin a 1846.4IU; vitamin c 15.4mg; thiamin 0.4mg; riboflavin 0.4mg; niacin equivalents 9.1mg; vitamin b6 0.4mg; folate 116.9mcg; vitamin b12 0.4mcg; sodium 546mg; potassium 223mg; calcium 80.8mg; iron 2.7mg.
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