Chicken Linguine with Pesto Sauce
ounces dried linguine
10 ounce package frozen broccoli, cauliflower and carrots
10 ounce container refrigerated Alfredo pasta sauce or 1 cup jarred Alfredo sauce
cup purchased basil pesto
2 pound deli-roasted chicken
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 Facts(Chicken Linguine with Pesto Sauce)
- Per serving:
- 801 kcal cal.,
- 48 g fat
- (4 g sat. fat,
- 3 g polyunsaturated fat,
- 4 g monounsatured fat),
- 109 mg chol.,
- 546 mg sodium,
- 54 g carb.,
- 3 g fiber,
- 4 g sugar,
- 37 g pro.
- Percent Daily Values are based on a 2,000 calorie diet