Chicken Linguine with Pesto Sauce

Combining pesto with Alfredo sauce makes a simple creamy sauce for pasta.

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  • 8 ounces dried linguine
  • 1 10 ounce package frozen broccoli, cauliflower and carrots
  • 1 10 ounce container refrigerated Alfredo pasta sauce or 1 cup jarred Alfredo sauce
  • 1/3 cup purchased basil pesto
  • 1/4 cup milk
  • 1/2 2 - 2 1/4 pound deli-roasted chicken
  • Milk (optional)
  • 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.

nutrition information

Per Serving: cal. (kcal) 801, Fat, total (g) 48, chol. (mg) 109, sat. fat (g) 4, carb. (g) 54, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 3, fiber (g) 3, sugar (g) 4, pro. (g) 37, vit. A (IU) 1846.43, vit. C (mg) 15.35, Thiamin (mg) 0.43, Riboflavin (mg) 0.36, Niacin (mg) 9.08, Pyridoxine (Vit. B6) (mg) 0.37, Folate (g) 116.92, Cobalamin (Vit. B12) (g) 0.37, sodium (mg) 546, Potassium (mg) 223, calcium (mg) 80.77, iron (mg) 2.7, Percent Daily Values are based on a 2,000 calorie diet
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