Toni's Chicken Veggie Alfredo

Name: Toni''s Chicken Veggie Alfredo Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: Ingredients:; 10 oz. Barilla PLUS Rotini (about 3/4 box); dash of salt; 1 T extra virgin olive oil; 1/2 cup diced red bell pepper; 1 medium sweet onion diced; 1 pound skinless chicken breast; 1 t Better than Bouillion chicken base; 1/4 c water; 1 bunch (about 2 cups) fresh Asparagus cut into 1 slices; 3/4 cup frozen peas; 1 jar (15 oz.) Classico Roasted Red Pepper Alfredo Sauce; Fill stock pot with water add a pinch of salt and bring to a boil. Add pasta and cook according to package instructions.; In large saucepan drizzle olive oil and lightly saute onion and bell pepper.; Add chicken and cook until done and lightly browned.; Turn heat to simmer add bouillion and 1/4 cup water and stir to combine.; Add asparagus peas chick peas and alfredo sauce and stir to combine. Cover and simmer as pasta boils.; When pasta is done drain and add to chicken vegetables and sauce and stir to combine.

Minutes to Prepare: 20
Minutes to Cook: 20

Number of Servings: 8

Ingredients

Ingredients:10 oz. Barilla PLUS Rotini (about 3/4 box)dash of salt1 T extra virgin olive oil1/2 cup diced red bell pepper1 medium sweet onion, diced1 pound skinless chicken breast1 t Better than Bouillion chicken base1/4 c water1 bunch (about 2 cups) fresh Asparagus, cut into 1" slices3/4 cup frozen peas1 jar (15 oz.) Classico Roasted Red Pepper Alfredo SauceFill stock pot with water, add a pinch of salt, and bring to a boil. Add pasta and cook according to package instructions. In large saucepan, drizzle olive oil and lightly saute onion and bell pepper. Add chicken and cook until done and lightly browned. Turn heat to simmer, add bouillion and 1/4 cup water and stir to combine.Add asparagus, peas, chick peas, and alfredo sauce, and stir to combine. Cover and simmer as pasta boils. When pasta is done, drain and add to chicken, vegetables and sauce and stir to combine.

Directions

Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user FRAGEELAY.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 312.4
Total Fat: 8.6 g
Cholesterol: 63.1 mg
Sodium: 514.7 mg
Total Carbs: 38.1 g
Dietary Fiber: 5.8 g
Protein: 22.2 g

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