If you have leftover chicken in the fridge, and broken lasagna noodles in the box in your pantry, here's a terrific way to use them. As a bonus, supper's on the table in 25 minutes.
cup pine nuts
uncooked lasagna noodles (about 8 oz), broken into 2-inch pieces
bunch asparagus (about 1 lb), trimmed, cut diagonally into 1 1/2-inch pieces
jar (15 oz) Alfredo pasta sauce
cup refrigerated basil pesto (from 7-oz container)
cups shredded cooked chicken
cup shredded Parmesan cheese
small tomato, chopped (1/2 cup)
To toast pine nuts, sprinkle in ungreased heavy skillet. Cook over medium heat 3 to 5 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Remove from skillet to plate; set aside to cool.
Cook and drain noodles as directed on package, adding asparagus during last 3 minutes of cooking time.
Meanwhile, in 3-quart saucepan, heat Alfredo sauce to boiling. Stir in pesto with whisk. Stir in chicken and salt.
Reserve 1/4 cup asparagus for garnish. Stir noodles and remaining asparagus into Alfredo-pesto mixture. Cook and stir over medium heat until hot. Sprinkle with toasted pine nuts and cheese; garnish with tomato and reserved asparagus.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving (1 3/4 Cups)
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- 1 1/2g
- 1 1/2%
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 10 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.