Chicken Linguine with Pesto Sauce
Combining pesto with Alfredo sauce makes a simple creamy sauce for pasta.
Recipe from Better Homes and Gardens
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
Grated Parmesan cheese
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.
Per Serving: cal. (kcal) 801, Fat, total (g) 48, chol. (mg) 109, sat. fat (g) 4, carb. (g) 54, Monosaturated 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 (µg) 116.92, Cobalamin (Vit. B12) (µg) 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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