Spring Vegetable-and-Chicken Alfredo Penne
Ingredients
- ½ (4-oz) pkg diced pancetta
- ½ (8-oz) pkg sliced mushrooms
- ½ lb asparagus, cut into 2-inch pieces
- 1 (8.5-oz) pouch microwavable penne pasta (such as Barilla)
- ½ (10-oz) pkg frozen green peas, thawed
- ½ (10-oz) pkg refrigerated Alfredo sauce
- 1 cup shredded rotisserie chicken
- ¼ cup freshly shredded Parmesan cheese
Instructions
- Cook pancetta in a large nonstick skillet over medium heat until crisp. Drain, reserving drippings in skillet.
- Cook mushrooms in hot drippings 8 to 10 minutes or until browned, stirring occasionally. Stir in asparagus; cook 2 to 3 minutes or until crisp-tender.
- Meanwhile, cook pasta, peas, and Alfredo sauce according to microwave directions on packages.
- Combine vegetable mixture, pasta, peas, chicken, and Alfredo sauce; sprinkle with cheese.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
378
|
378
|
| Fat (g) | 11 | 11 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 30 | 30 |
| Carb (g) | 37 | 37 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 645 | 645 |
Quick & Healthy Meal Plan
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