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Chicken Veggie Alfredo Bake

Chicken Veggie Alfredo Bake
  • Prep 20 min
  • Total 40 min
  • Servings 4
Pasta, chicken and vegetables come together in this tasty dinner – perfect for your family.
Updated October 20, 2016

Ingredients

  • 3 cups uncooked bow-tie (farfalle) pasta (6 oz)
  • 2 bags (12 oz each) frozen broccoli, carrots, cauliflower & cheese sauce
  • 2 cups shredded cooked chicken
  • 1/2 cup roasted red bell peppers (from a jar), drained, sliced
  • 1/2 teaspoon Italian seasoning
  • 1/8 teaspoon pepper
  • 1 jar (15 oz) garlic Alfredo pasta sauce

Steps

  • 1
    Heat oven 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
  • 2
    In large bowl, mix cooked pasta and remaining ingredients Spoon into casserole.
  • 3
    Cover; bake 20 minutes or until hot and bubbly.

  • If your family prefers only broccoli, choose broccoli & cheese sauce instead of the vegetable blend.

Nutrition Facts

Serving Size: 1 Serving
Calories
480
Total Fat
17g
0%
Saturated Fat
8g
0%
Sodium
1460mg
0%
Total Carbohydrate
49g
0%
Dietary Fiber
7g
0%
Protein
32g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 1/2 Other Carbohydrate; 2 Vegetable; 3 Very Lean Meat; 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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