- make this recipe
- user reviews ()
Chicken Linguine with Pesto Sauce
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 1/4pound 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 Facts
(Chicken Linguine with Pesto Sauce)
- Servings Per Recipe 4,
- 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,
- vit. C (mg) 15,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 9,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 117,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 546,
- Potassium (mg) 223,
- calcium (mg) 81,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
Add your review
Top Brands
