Pesto Chicken Alfredo
7 Review(s)
25 Min
Prep : 25 Min
This recipe is inspired by the region of Liguria in Italy.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
220 g fettuccine, uncooked
2
1 Tbsp. extra virgin olive oil
3
1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
4
1/2 lb. (225 g) sliced fresh mushrooms
5
1 jar (410 mL) Classico Alfredo di Roma Alfredo Pasta Sauce
6
1/4 cup Classico di Genoa Tomato & Pesto Pasta Sauce
7
6 green onions, thinly sliced, divided
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How do I make it ?
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Step 1
Cook pasta as directed on package, omitting salt. Step 2
Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken and mushrooms; cook 8 to 10 min. or until chicken is done, stirring frequently. Add pasta sauces and all but 1/4 cup onions; stir. Simmer on medium-low heat 3 to 5 min. or until heated through, stirring occasionally. Step 3
Drain pasta. Serve topped with pasta sauce mixture and remaining onions. Kraft Kitchen Tips!
Special Extra
Prepare using an assortment of fresh mushrooms, such as cremini, shiitake and/or portobello.
Nutrition
Calories
480
Calories From Fat
0
% Daily Value
Fat 14 g
Saturated fat 6 g
30 %
Cholesterol 105 mg
Sodium 840 mg
37 %
Carbohydrate 52 g
Fibre 5 g
Sugars 8 g
Protein 37 g
Vitamin A
6 %
Vitamin C
10 %
Calcium
10 %
Iron
25 %
Servings
4 servings, 1/4 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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