Chicken Vegetable Alfredo

(1)
1 reviews.
  • 30 min prep time
  • 30 min total time
  • 15 ingredients
  • 6 servings

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

Directions

  1. 1 Cook linguine to desired doneness as directed on package.
  2. 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. 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. 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. 5 Drain linguine. Add to vegetable mixture; toss to mix. Place on serving platter; sprinkle with remaining Parmesan cheese and olives.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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