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Chicken Vegetable Alfredo

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Chicken Vegetable Alfredo
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 6
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Creamy prepared Alfredo sauce turns a cornucopia of frozen vegetables and time-saving cooked chicken into a simple casserole.

Ingredients

6
oz. uncooked linguine
2
cups fresh broccoli florets
2
cups thinly sliced carrots
2
tablespoons margarine or butter
1/2
cup chopped onion
1
garlic clove, minced
3
tablespoons all-purpose flour
2
teaspoons very low-sodium chicken-flavor instant bouillon
1/2
teaspoon salt
1/4
teaspoon pepper
2
cups skim milk
1 1/2
cups cubed cooked chicken
1
(8-oz.) container light sour cream
1/3
cup grated Parmesan cheese
1/4
cup sliced ripe olives, if desired

Directions

  • 1 Cook linguine to desired doneness as directed on package.
  • 2 Meanwhile, in medium saucepan, bring 4 cups water to a boil. Add broccoli and carrots; return to a boil. Reduce heat; cook about 5 minutes or until crisp-tender. Drain well.
  • 3 Melt margarine in large nonstick saucepan or Dutch oven over medium heat. Add onion and garlic; cook until onion is tender. Stir in flour, bouillon, salt and pepper. Gradually stir in milk. Cook until mixture boils and thickens, stirring constantly.
  • 4 Stir in cooked broccoli and carrots, chicken, sour cream and 1/4 cup of the Parmesan cheese. Cook until thoroughly heated. DO NOT BOIL.
  • 5 Drain linguine. Add to vegetable mixture; toss to mix. Place on serving platter; sprinkle with remaining Parmesan cheese and olives.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/4 Cups
Calories
360
(
Calories from Fat
110
)
Daily Value
Total Fat
12g
18%
(
Saturated Fat
5g
25%
)
Cholesterol
50mg
17%
Sodium
510mg
21%
Total Carbohydrate
41g
14%
(
Dietary Fiber
3g
12%
,
Sugars
11g
)
Protein
22g
Daily Value*:
Vitamin A
260%
260%
Vitamin C
35%
35%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 1 Vegetable; 2 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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