October 13, 2016
Alfredo Pesto Noodles with Chicken effortlessly combines two fan-favorite sauces for a seriously creamy pasta dish full of flavor.
12 ounces Mueller’s® Hearty Homestyle Egg Noodles
1, 15-ounce jar Alfredo sauce
1, 7-ounce container refrigerated basil pesto
11 ounces (about 2 cups) cooked chicken, diced
1/2 cup shredded Parmesan cheese
2 large tomatoes, diced
1Cook noodles for 7-9 minutes; drain and return noodles to the hot pan.
2Turn heat to low and add Alfredo sauce, pesto, and chicken to the pan. Stir frequently until heated through.
3Remove from heat and gently stir in Parmesan cheese and diced tomatoes.
Use leftover rotisserie chicken to make prep easier and faster.
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