Chicken Linguine with Pesto Sauce

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


Chicken Linguine with Pesto Sauce

by 7  people


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Ingredients
  • 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
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: 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 (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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