Chicken and Pasta with Tomato Alfredo Cream Sauce

Chicken and Pasta with Tomato Alfredo Cream Sauce

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


6 servings


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


  1. 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.
  2. 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.
  3. Slice chicken diagonally. Divide pasta among 6 serving plates; top with chicken and sauce. Garnish with cilantro, if desired.

Nutritional Information

Serving Size: 1 chicken breast half, 1/2 cup sauce and 3/4 cup pasta each
Total Fat 28 g
Saturated Fat 14 g
Cholesterol 135 mg
Sodium 694 mg
Carbohydrate 44 g
Dietary Fiber 1 g
Protein 39 g
Sugars 1 g
Calcium 224 mg
Iron 3 mg
Vitamin A 582 mg
Vitamin C 15 mg
Calories 587

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