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Chicken and Broccoli Alfredo Dinner: Date Added: 21 May 2012
Listed in: Menu
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Chicken and Broccoli Alfredo Dinner Chicken and Broccoli Alfredo Dinner
Ingredients


Here is a fast and delicious dinner using a prepared sauce. I chose Bertolli light Alfredo sauce and use only ¼ cup for each 2 ounces of pasta. You will have half the jar left over and it is delicious added to cooked vegetables. The chicken is cooked in an Italian dressing for extra flavor. Serve the finished recipe with cooked carrots and a side salad, and you will have a delicious well balanced meal. This meal can be on the table in twenty minutes.
Serves Four

½ pound fettucine, uncooked
2 cups broccoli florets, fresh or frozen
¼ cup itailan dressing
1 pound skinless chicken breasts or thighs, cut into bite size pieces
½ jar Bertolli Alfredo Sauce about 1 cup

Cooking Instructions



Cook pasta as directed on package, adding broccoli to the boiling water in the last four minutes of cooking.
While pasta cooks, heat the dressing in a large nonstick skillet on medium-heat. Add chicken; cook 6-7 minutes or until done, stir occasionally. Stir in sauce, simmer covered for five minutes.
Drain pasta and broccoli; place in a pasta bowl. Add chicken mixture; mix lightly. Serve

Serves four: 545 calories per serving
With ½ cup carrots add 25 calories

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