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8
ounces pasta (such as linguine, bow ties, penne, or rotelle)
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2
shallots, chopped
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1
clove garlic, minced
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1
tablespoon olive oil
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12
ounces skinless, boneless chicken breast halves, cut into bite-size pieces
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1/4
cup dry white wine or chicken broth
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1/4
cup snipped fresh basil
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1
tablespoon snipped Italian parsley
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1
10 ounce container refrigerated light alfredo sauce
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3/4
cup oil-pack dried tomatoes, drained and thinly sliced
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1/3
cup milk
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1/2
cup grated Parmesan cheese
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1/4
teaspoon pepper
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Fresh basil (optional)
1. Cook pasta according to package directions; drain. Meanwhile, in a large skillet cook shallots and garlic in hot olive oil over medium-high heat for 30 seconds. Add chicken. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Drain fat. Carefully add wine or broth, snipped basil, and parsley. Cook for 1 minute more.
2. In a large mixing bowl combine cooked pasta, chicken mixture, alfredo sauce, dried tomatoes, milk, 1/4 cup of the Parmesan cheese, and pepper.
3. Transfer to a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese. Cover and bake in a 350 degree F oven for 15 minutes. Uncover and bake for 10 to 15 minutes more or until heated through and top is slightly golden. Garnish with fresh basil, if desired. Makes 6 servings.
- Make Ahead Tip Prepare casserole except do not bake. Cover with foil and chill up to 24 hours. Bake in a 350 degree F. oven for 25 minutes. Uncover and bake for 10 to 15 minutes more or until heated through and top is slightly golden.
- Servings Per Recipe 6,
- Calories 428,
- Protein (gm) 24,
- Carbohydrate (gm) 45,
- Fat, total (gm) 16,
- Cholesterol (mg) 58,
- Saturated fat (gm) 7,
- Vitamin A (RE) 155,
- Vitamin C (mg) 18,
- Sodium (mg) 640,
- Calcium (DV %) 222,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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