Chicken Alfredo Skillet

Enjoy this chicken recipe made with veggies and pasta – perfect for a hearty dinner that is ready in 40 minutes.

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  • prep time 20 min
  • total time 40 min
  • ingredients 10
  • servings 4
 

Ingredients

2
cups uncooked rotini pasta (6 oz)
1
tablespoon olive oil
2
lb boneless skinless chicken breast, cut into thin slices for stir-frying
2
medium zucchini, halved lengthwise, thinly sliced (2 1/2 cups)
1
small onion, chopped (1/3 cup)
2
cloves garlic, finely chopped
1
jar (16 oz) Alfredo pasta sauce
1
jar (2 oz) diced pimientos, drained
1/4
cup grated Parmesan cheese
2
tablespoons chopped fresh parsley, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook rotini to desired doneness as directed on package. Drain; cover to keep warm.
  • 2 Meanwhile, in 12-inch skillet, heat oil over medium-high heat until hot. Add chicken; cook and stir 8 to 10 minutes or until no longer pink in center. Remove chicken from skillet; cover to keep warm.
  • 3 Reduce heat to medium. To same skillet, add zucchini, onion and garlic; cook and stir 4 to 5 minutes or until zucchini is crisp-tender. Add cooked chicken and Alfredo sauce; mix well. Place half of mixture (about 2 1/4 cups) in storage container with lid; cover and label "for Cheesy Chicken Alfredo Pizza". Refrigerate up to 2 days.
  • 4 To remaining mixture in skillet, add cooked rotini and pimientos; cook and stir just until hot (do not boil). Sprinkle with Parmesan cheese and parsley.
  • 1 Cook rotini to desired doneness as directed on package. Drain; cover to keep warm.
  • 2 Meanwhile, in 12-inch skillet, heat oil over medium-high heat until hot. Add chicken; cook and stir 8 to 10 minutes or until no longer pink in center. Remove chicken from skillet; cover to keep warm.
  • 3 Reduce heat to medium. To same skillet, add zucchini, onion and garlic; cook and stir 4 to 5 minutes or until zucchini is crisp-tender. Add cooked chicken and Alfredo sauce; mix well. Place half of mixture (about 2 1/4 cups) in storage container with lid; cover and label "for Cheesy Chicken Alfredo Pizza". Refrigerate up to 2 days.
  • 4 To remaining mixture in skillet, add cooked rotini and pimientos; cook and stir just until hot (do not boil). Sprinkle with Parmesan cheese and parsley.

EXPERT TIPS

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Expert Tips

Serve the family chicken pizza tomorrow night, and they won't know you got a head start with tonight's skillet dinner. What a great way to disguise those planned leftovers! Purchase 2 lb chicken already cut for stir-frying, if it is on sale or if you prefer to save preparation time. Use any short pasta that is in your pantry that is the same size as rotini, such as fusilli, penne, mafalda (mini-lasagna noodles) or elbow macaroni.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
(
Calories from Fat
130),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
70mg
70%;
Sodium
400mg
400%;
Total Carbohydrate
40g
40%
(Dietary Fiber
3g
3%
  Sugars
2g
2%
),
Protein
24g
24%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
15%;
Calcium
15%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.