Chicken Pasta Alfredo

Name: Chicken Pasta Alfredo
Total time: 1800 s
Yield: 8 servings
Cuisine: American
Ingredients: 1/2 each red, yellow, and green peppers, sliced half moon; 1 medium onion, sliced half moon; 1/4 squash, sliced half moon or chunks; 1 bunch broccoli florets; 3/4 packages baby carrots; 1 lb al dente penne or fettuccine pasta, cook as directed (if use fettuccine break noodles in half); 2-24 oz. jars alfredo sauce (I prefer Prego or Classico, if not can make from scratch); 1 tbsp salt; 3/4 tsp black pepper or to taste; 1/2 lb chicken, cooked & seasoned; 1-8 oz. package of 5 cheese blend shredded cheese; 1-8 oz. parmesean shredded cheese

alovely5236 @cook_3051339

Very good

alovely5236 @cook_3051339

Very good

Saved

Ingredients

30 mins

8 servings

1/2each red, yellow, and green peppers, sliced half moon
1medium onion, sliced half moon
1/4squash, sliced half moon or chunks
1 bunchbroccoli florets
3/4 packagesbaby carrots
1 lbal dente penne or fettuccine pasta, cook as directed (if use fettuccine break noodles in half)
2-24 oz.jars alfredo sauce (I prefer Prego or Classico, if not can make from scratch)
1 tbspsalt
3/4 tspblack pepper or to taste
1/2 lbchicken, cooked & seasoned
1-8 oz.package of 5 cheese blend shredded cheese
1-8 oz.parmesean shredded cheese

Saved

Steps

30 mins

1

In large pot boil carrots for 10 minutes, then add broccoli for 5 minutes. Drain through colander with a large bowl underneath to save water.
2

Set veggies aside & take boiled water & place back into same pot. Put in noodles to boil.
3

While noodle are boiling, take rest of veggies & saute in butter for 10 minutes & take off heat.
4

In 13x9 in. pan, mix all ingredients with only the package of shredded 5 cheese blend.
5

Cover with foil & place pan in oven @ 400° for 30 minutes.
6

Uncover pan, mix again & sprinkle parmesean cheese on top. Bake uncovered for 10 minutes or until cheese melts.
7

Serve with garlic bread & salad.