Ingredients50 m servings 345 cals
- Cook pasta according to package directions; drain. Meanwhile, in a large skillet cook shallots and garlic in hot olive oil over medium-high heat for 30 seconds. Add chicken. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Drain fat. Carefully add wine or broth, snipped basil, and parsley. Cook for 1 minute more.
- In a large mixing bowl combine cooked pasta, chicken mixture, Classico(R) Light Creamy Alfredo pasta sauce, dried tomatoes, milk, 1/4 cup of the Parmesan cheese, and pepper.
- Transfer to a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese. Cover and bake in a 350 degree F oven for 15 minutes. Uncover and bake for 10 to 15 minutes more or until heated through and top is slightly golden. Garnish with fresh basil, if desired.
Per Serving: 345 calories; 12.3 g fat; 37 g carbohydrates; 21 g protein; 56 mg cholesterol; 433 mg sodium. Full nutrition
ReviewsRead all reviews 3
This was very good and easy to make, I used bow tie pasta and left out the shallots. I will make this again and maybe try a different type of pasta next time, just to mix it up.
My son and I liked this recipe very much. I followed the recipe as written but used canned diced tomatoes (drained). Will make again. Thanks for sharing this recipe