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.