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Chicken Alfredo Skillet

(10)

2 reviews

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

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

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 390
Calories from Fat: 130

% Daily Value

Total Fat: 15g; 22%
Saturated Fat 8g 38% Trans Fat 0g
Cholesterol: 70mg; 23%
Sodium: 400mg; 17%
Total Carbohydrate: 40g; 13%
Dietary Fiber 3g 11% Sugars 2g
Protein: 24g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 15%; 15%
Calcium: 15%; 15%
Iron: 15%; 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 Choice

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

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