May 21 2012
I chose a 15 ounce jar of prepared Alfredo sauce and use only ¼ cup for each 2 ounces of pasta. When making the recipe below for four, 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 for a well balanced meal. The recipe is below or click here for a printable copy.
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
Cook pasta as directed on package, adding broccoli to the boiling water 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
Serves four 545 calories per serving
With ½ cup carrots add 25 calories