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Chicken Linguine with Pesto Sauce

Makes: 4 servings
Start to Finish 20 mins
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 1/4 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 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 (g) 117,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 546,
  • Potassium (mg) 223,
  • calcium (mg) 81,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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