Chicken Vegetable Alfredo

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

  • 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
  • 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.
  • 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.
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