Chicken Vegetable Alfredo

Creamy prepared Alfredo sauce turns a cornucopia of frozen vegetables and time-saving cooked chicken into a simple casserole.

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  • prep time 30 min
  • total time 30 min
  • ingredients 15
  • servings 6
 

Ingredients

6
oz. uncooked linguine
2
cups fresh broccoli florets
2
cups thinly sliced carrots
2
tablespoons margarine or butter
1/2
cup chopped onion
1
garlic clove, minced
3
tablespoons all-purpose flour
2
teaspoons very low-sodium chicken-flavor instant bouillon
1/2
teaspoon salt
1/4
teaspoon pepper
2
cups skim milk
1 1/2
cups cubed cooked chicken
1
(8-oz.) container light sour cream
1/3
cup grated Parmesan cheese
1/4
cup sliced ripe olives, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook linguine to desired doneness as directed on package.
  • 2 Meanwhile, in medium saucepan, bring 4 cups water to a boil. Add broccoli and carrots; return to a boil. Reduce heat; cook about 5 minutes or until crisp-tender. Drain well.
  • 3 Melt margarine in large nonstick saucepan or Dutch oven over medium heat. Add onion and garlic; cook until onion is tender. Stir in flour, bouillon, salt and pepper. Gradually stir in milk. Cook until mixture boils and thickens, stirring constantly.
  • 4 Stir in cooked broccoli and carrots, chicken, sour cream and 1/4 cup of the Parmesan cheese. Cook until thoroughly heated. DO NOT BOIL.
  • 5 Drain linguine. Add to vegetable mixture; toss to mix. Place on serving platter; sprinkle with remaining Parmesan cheese and olives.
  • 1 Cook linguine to desired doneness as directed on package.
  • 2 Meanwhile, in medium saucepan, bring 4 cups water to a boil. Add broccoli and carrots; return to a boil. Reduce heat; cook about 5 minutes or until crisp-tender. Drain well.
  • 3 Melt margarine in large nonstick saucepan or Dutch oven over medium heat. Add onion and garlic; cook until onion is tender. Stir in flour, bouillon, salt and pepper. Gradually stir in milk. Cook until mixture boils and thickens, stirring constantly.
  • 4 Stir in cooked broccoli and carrots, chicken, sour cream and 1/4 cup of the Parmesan cheese. Cook until thoroughly heated. DO NOT BOIL.
  • 5 Drain linguine. Add to vegetable mixture; toss to mix. Place on serving platter; sprinkle with remaining Parmesan cheese and olives.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/4 Cups
Calories
360
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
5g,
5%
),
Cholesterol
50mg
50%;
Sodium
510mg
510%;
Total Carbohydrate
41g
41%
(Dietary Fiber
3g
3%
  Sugars
11g
11%
),
Protein
22g
22%
;
% Daily Value*:
Vitamin A
260%;
Vitamin C
35%;
Calcium
25%;
Iron
15%;
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 1 Vegetable; 2 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.