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Send a Meal Blog

Wednesday, June 30 2010

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  of a 2- to 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

  • Servings Per Recipe 4 servings
 
  • Calories 801, 
  • Total Fat (g) 48, 
  • Saturated Fat (g) 4,
  • Monounsaturated Fat (g) 4, 
  • Polyunsaturated Fat (g) 3, 
  • Cholesterol (mg) 109, 
  • Sodium (mg) 546, 
  • Carbohydrate (g) 54, 
  • Total Sugar (g) 4, 
  • Fiber (g) 3, 
  • Protein (g) 37, 
  • Vitamin C (DV%) 26, 
  • Calcium (DV%) 8, 
  • Iron (DV%) 15, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 10:50 am   |  Permalink   |  0 Comments  |  Email
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