semi homemade sundried tomato alfredo chicken pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Boneless breasts of chicken4 cups of pasta1.25 cup bertolli alfredo sauce.25 classico tomato pesto3 cups broccoli1 cup lowfat buttermilk3 T olive oil2 oz. white wine
in a large frying pan heat up olive oil, and add chicken breasts, brown both sides, add wine, let simmer 5 minutes, then in a pot, boil water with salt and add pasta and broccoli together. While chicken and pasta are cooking, combine, the alfredo, pesto, and buttermilk. Set aside, take chicken out and slice into strips, put back into pan, and add the alfredo mixture. bring to a boil for 3 minutes, mean while, drain pasta and broccoli (cook pasta al dente). Put back in the pot and pour in chicken mixture.. Ooohhh soo yummy.. Yields 6 1 cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user BABYLUVMONKEY.
Number of Servings: 6
Recipe submitted by SparkPeople user BABYLUVMONKEY.
Nutritional Info Amount Per Serving
- Calories: 427.1
- Total Fat: 17.8 g
- Cholesterol: 69.7 mg
- Sodium: 714.7 mg
- Total Carbs: 41.2 g
- Dietary Fiber: 9.3 g
- Protein: 30.5 g
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