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Prep 20min
Total20min
Ingredients6
Servings8
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Ingredients
1
can (12 oz) evaporated milk
1
lb uncooked penne pasta
1
box (9 oz) frozen sweet peas
2
cups shredded or pulled deli rotisserie chicken
1
jar (15 oz) Alfredo pasta sauce
1
cup grated Parmesan cheese
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Steps
1
In nonstick 5-quart Dutch oven, heat evaporated milk, 4 cups hot water and the pasta to boiling over high heat. Reduce heat to medium-high; cook 7 minutes, stirring frequently; do not drain. Meanwhile, microwave peas as directed on box; drain peas.
2
Reduce heat to medium. Stir in chicken and Alfredo sauce. Cook 3 minutes longer, stirring frequently.
3
Remove from heat; stir in peas and cheese.
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Tired of chicken? Substitute chopped ham or cooked shrimp for a delicious twist.
A 5-oz bag of baby spinach makes a nice substitution for the peas. Just stir it in with the cheese. Keep stirring until the heat from the pasta wilts the greens.
Evaporated milk is a shelf-stable canned cow’s milk-based product where more than 50% of the water has been removed. This makes it thicker and creamier than fresh milk, which is why it’s great for making the alfredo sauce in this pasta dish. You can often find evaporated milk in the baking aisle at the grocery store.
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