2154
Chicken and Pasta with Tomato Alfredo Sauce Recipe
recipes

Chicken and Pasta with Tomato Alfredo Sauce

Tender chicken breasts with a creamy tomato sauce over pasta

30
Prep Time
(MINUTES)
30
Total Time
(MINUTES)
6
Servings
3.7 of 5 (30 ratings) Review This Recipe | See All Reviews

Ingredients

  • 12 ounces dry plain or spinach fettuccine pasta, uncooked
  • 1 tablespoon Pure Wesson® Vegetable Oil
  • 6 boneless skinless chicken breasts (6 breasts = about 2 lb)
  • 3 green onions, sliced thin
  • 1/2 cup frozen chopped green bell pepper
  • 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
  • 1 container (10 oz each) refrigerated Alfredo sauce

Nutrition Information

643
Calories
27g
Total Fat
47g
Protein
Serving Size: 6 servings (1 breast, 1/2 cup sauce and 3/4 cup pasta each)
View Complete Nutrition Information >

Directions

  1. Cook pasta according to package directions. Meanwhile, heat oil in large skillet over medium-high heat. Add chicken; cook 10 minutes or until no longer pink in centers (165°F), turning once. Remove from skillet; cover to keep warm.
  2. Add onions and bell pepper to same skillet. Cook 3 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 or until hot, stirring frequently.
  3. Slice chicken diagonally. Divide pasta between 6 serving plates; top with chicken and sauce.
Nutrition Information close
Amount per Serving
Calories 643  
  % Daily Value*
Total fat 27 g 41%
Saturated fat 14 g 69%
Cholesterol 153 MG 51%
Sodium 634 MG 26%
Carbohydrate 51 g 17%
Dietary fiber 4 g 16%
Sugars 3 g
Protein 47 g
Vitamin A   7%
Vitamin C   22%
Calcium   18%
Iron   21%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
Ratings & Reviews
13 Reviews for Chicken and Pasta with Tomato Alfredo Sauce
SORT BY
Super recipe! Easy and got lots of compliments. Liked the bell pepper but skipped the green onion as had none on hand. Added a couple cloves of minced garlic which added some zing against the sweet tomatoes. Also roasted the chicken breasts so I could make a day ahead.
Suemburke,
Jan 13, 2014
This recipe was very good although we did make some changes. We substituted the bell pepper for frozen peas and zucchini and used a low fat Alfredo sauce. The recipe was enjoyed by all, even those who has low expectations for it. Very good and would make again.
Lizzie,
Jul 16, 2013
This dish was pretty good. I personal don't like bell peppers and onions, so i didn't put them in. One thing i would change is the amount of petite diced tomatoes. There was way to much tomatoes and made the Alfredo sauce taste a tiny bit sweet. Other than that, everything was great!
Anonymous,
Jun 10, 2013
I made this tonight and it was delicious!!!! i did add some salt at the end for taste, and i used plain tomato sauce instead of the canned diced tomato. It was quick and i'm going to use the leftover chicken for sandwiches tmrw.
paula,
Nov 13, 2012
This was amaZayn!!! I loved ev-er-y bit of it! The spinach fettuccine was a bloody smart decision for a health-nut as meself.
Sweet Cheeks,
Aug 09, 2012
Very easy, my kids love it.
jro0702,
Jul 21, 2012
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