Chicken Alfredo Pasta

This easy main dish pasta features frozen chopped chicken, a package of frozen vegetables,  a can of Alredo-style soup and takes only 15 minutes to make.

Yield: 6 (1-cup) servings.
Total:
Recipe from Oxmoor House

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Recipe Time

Total: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 253
  • Calories from fat: 14%
  • Fat: 3.8g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 22.4g
  • Carbohydrate: 31.5g
  • Fiber: 2.8g
  • Cholesterol: 42mg
  • Iron: 0.0mg
  • Sodium: 516mg
  • Calcium: 0.0mg

Ingredients

  • 5 1/2 ounces rotini, uncooked (2 cups)
  • 1 (10-ounce) package frozen mixed vegetables
  • 1 (9-ounce) package frozen cooked diced chicken breast
  • 1 (15-ounce) can low-fat chicken alfredo-style soup
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Preparation

  1. Cook pasta and vegetables together in boiling water in a Dutch oven 10 minutes or until pasta is done and vegetables are tender.
  2. Drain pasta and vegetables; return to Dutch oven. Add chicken and next 3 ingredients to pasta mixture, stirring well. Cook over low heat 2 minutes or until thoroughly heated. Sprinkle with freshly ground pepper.
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