Chicken and Pasta with Tomato Alfredo Sauce
Minutes Prep time: 30
Minutes Total time: 30
Servings: 6
Difficulty: easy
Minutes Prep time: 30
Minutes Total time: 30
Servings: 6
Difficulty: easy
8 ounces dry bowtie (farfalle) pasta, uncooked
1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1/4 teaspoon salt
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
1 container (10 oz each) refrigerated Alfredo sauce
1 bag (10 oz each) Birds Eye® Steamfresh Sweet Peas, cooked
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 77 mg | 8% |
Carbohydrate | 41 g | 14% |
Cholesterol | 69 mg | 23% |
Total Fat | 12 g | 19% |
Iron | 3 mg | 18% |
Calories | 392 kcal | 20% |
Sodium | 671 mg | 28% |
Protein | 28 g | 55% |
Saturated Fat | 6 g | 28% |
Sugars | 5 g | 0 |
Vitamin C | 12 mg | 19% |
Cook pasta according to package directions. Meanwhile, heat oil in large skillet over medium-high heat. Add chicken; sprinkle with salt. Cook 5 minutes or until no longer pink in centers, stirring occasionally.
Add undrained tomatoes and Alfredo sauce to skillet; stir to combine. Bring to a simmer; reduce heat and cook 3 minutes more or until sauce is hot.. Add peas and drained pasta to skillet; toss to coat.
If Alexia® Parmesan Peas are not available, use 12 ounces frozen peas and 3 tablespoons grated Parmesan cheese.
Chicken and Pasta with Tomato Alfredo Sauce