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Ingredients
- 8 ounces dried linguine see savings
- 1 10 ounce package frozen broccoli, cauliflower and carrots see savings
- 1 10 ounce container refrigerated Alfredo pasta sauce or 1 cup jarred Alfredo sauce see savings
- 1/3 cup purchased basil pesto see savings
- 1/4 cup milk see savings
- 1/2 2 - 2 1/4 pound deli-roasted chicken see savings
- Milk (optional) see savings
- Grated Parmesan cheese see savings
Preparation
Step 1
1. In a 4- or 5-quart Dutch oven, cook pasta according to package directions, adding vegetables during the last 5 minutes of cooking. Drain. Return to Dutch oven. 2. While pasta is cooking, in a small bowl, combine Alfredo sauce, pesto, and ¼ cup milk; set aside. Remove meat from chicken (discard skin and bones); chop or shred meat. 3. Add chicken to pasta and vegetables in Dutch oven. Add sauce mixture; toss gently to coat. Heat through over medium-low heat. If desired, stir in additional milk to reach desired consistency. Sprinkle each serving with cheese.