Chicken Linguine with Pesto Sauce
Recipe from
Better Homes and Gardens
Combining pesto with Alfredo sauce makes a simple creamy sauce for pasta.
Servings:
4
Total Time:
20 mins
Ingredients
-
8 ouncesdried linguinesee savings
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110 ounce package frozen broccoli, cauliflower and carrotssee savings
-
110 ounce container refrigerated Alfredo pasta sauce or 1 cup jarred Alfredo saucesee savings
-
1/3 cuppurchased basil pestosee savings
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1/4 cupmilksee savings
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1/22 - 2 1/4 pound deli-roasted chickensee savings
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Milk (optional)see savings
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Grated Parmesan cheesesee savings
Directions
1.
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.
2.
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.
3.
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: Calories 801, Total Fat 48 g, Cholesterol 109 mg, Sodium 546 mg, Carbohydrate 54 g, Fiber 3 g, Protein 37 g,
Percent Daily Values are based on a 2,000 calorie diet
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