Chicken Alfredo with Asparagus
This tasty Italian main course can be made quickly and easily using pantry and freezer staples.
12 ounces linguine
1 package (9 ounces) frozen asparagus cuts
1 tablespoon olive oil
1 pound Gold'n Plump® Boneless Skinless Chicken Breast Tenders
1 carton (10 ounces) refrigerated Alfredo sauce
3/4 cup shredded Parmesan cheese for garnish
Freshly grated pepper for garnish
Bring a large pot of water to boil over high heat. Cook linguine according to package instructions.
Add asparagus to linguine during last 7 to 8 minutes of cooking. Drain linguine and asparagus well; return to same pot.
While linguine is cooking, heat oil in large skillet over medium-high heat. Add chicken; cook, stirring occasionally, about 10 to 12 minutes or until lightly browned and thoroughly cooked. Reduce heat to medium-low; add sauce, stir about 1 to 2 minutes or until thoroughly heated.
Add chicken-sauce mixture to linguine and toss to combine.
Serve in shallow, warm pasta bowls. Garnish servings with Parmesan and pepper.
Serve with a green salad tossed with Italian dressing and warm breadsticks.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings6
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- PER SERVING
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Calories505
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Calories from Fat38%
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Total Fat21g
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Saturated Fat8g
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Total Carbohydrate47g
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Protein31g
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Sugars5g
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Cholesterol65mg
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Dietary Fiber2g
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Sodium727mg
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- DAILY VALUE
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Vitamin A19%
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Vitamin C23%
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Calcium22%
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Iron15%
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- DIETARY EXCHANGES
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Starch/Bread3
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Fat3.5
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Very Lean Meat3
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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