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Creamy Chicken and Tomato Pasta

"Chicken-noodle casserole is updated with dried tomatoes, fresh basil, and Classico® Light Creamy Alfredo pasta sauce."
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50 m servings 345 cals
Original recipe yields 6 servings

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  • Prep

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  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

Per Serving: 345 calories; 12.3 g fat; 37 g carbohydrates; 21 g protein; 56 mg cholesterol; 433 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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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

I didn't follow the recipe exactly but I just didn't care for the basic foundation.