Chicken Linguine with Pesto Sauce

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

Chicken Linguine with Pesto Sauce Enlarge Image
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11 users rated this recipe an average rating of 3.5
Makes:
4 servings
Start to Finish:
20 mins
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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 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 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
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