Chicken and Pasta with Tomato Alfredo Cream Sauce
Tender chicken breasts with a creamy tomato sauce over pasta
PREP TIME 10 minutes
COOK TIME 30 minutes
|1||Pound + 8 Ounce boneless skinless chicken breast halves (about 4 oz each)|
|1||can (14.5 oz ea) Hunt's® Petite Diced Tomatoes with Mild Green Chilies, undrained|
|3||-each green onions, thinly sliced|
|1/4||Cup chopped fresh cilantro|
|12||Ounce dry spinach or plain fettuccine, cooked according to package directions|
|1||small green bell pepper, chopped|
|2||Tablespoon Pure Wesson® Vegetable Oil, divided|
|1||container (10 oz each) refrigerated Alfredo sauce|
- Heat 1 tablespoon of the oil in large skillet over medium-high heat. Add chicken breasts; cook 10 minutes, turning once, or until no longer pink in centers. Remove from skillet; cover to keep warm.
- Heat the remaining 1 tablespoon oil in same skillet. Add onions and bell peppers. Cook 3 to 5 minutes, or until crisp-tender, stirring frequently. Add undrained tomatoes; reduce heat to low. Stir in Alfredo sauce and heat gently 3 to 4 minutes until hot, stirring frequently.
- Slice chicken diagonally. Divide pasta among 6 serving plates; top with chicken and sauce. Garnish with cilantro, if desired.
|Serving Size:||1 chicken breast half, 1/2 cup sauce and 3/4 cup pasta each|
|Total Fat||28 g|
|Saturated Fat||14 g|
|Dietary Fiber||1 g|
|Vitamin A||582 mg|
|Vitamin C||15 mg|
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