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Vegetable and Chicken Alfredo

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Vegetable and Chicken Alfredo

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Directions

SUMMARY

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Yield: Serves: 4

INGREDIENTS

  • 4 Tbsp. butter or margarine, divided
  • 3 Tbsp. all-purpose flour
  • 3 cups milk
  • 3/4 cup (3 oz.) Sargento® Grated Parmesan Cheese, plus additional for serving
  • 1/2 tsp. dried basil
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 Tbsp. vegetable oil
  • 3 boneless, skinless chicken breast halves, thinly sliced
  • 1/4 cup thinly sliced green onions
  • 4 cups chopped fresh vegetables (broccoli, mushrooms, green or red peppers, celery)
  • 1/2 lb. pasta, cooked and drained

DIRECTIONS

  • 1

    Melt 2 tablespoons butter in medium saucepan. Add flour and cook over low heat 2 minutes, stirring constantly. Whisk in milk. Stir over medium heat until thickened. Stir in cheese, basil, salt and pepper; set aside.

  • 2

    Heat remaining butter and oil in large skillet. Add chicken and cook over medium heat 5 minutes, stirring constantly until cooked through. Stir chicken into cheese sauce.

  • 3

    Cook green onions 2 minutes in same skillet. Add chopped vegetables; cook 5 minutes or until crisp-tender. Combine with cheese sauce. Heat through and pour over cooked pasta. Serve with additional Parmesan cheese.

Nutrition

Nutrition Facts

Serves: 4

Amount Per Serving

Calories 576

Total Fat 27.3g

Saturated Fat 14.7g

Trans Fat 7.3g

Polyunsaturated Fat 3.4g

Cholesterol 102mg

Sodium 1247mg

Carbohydrates 51g

Protein 32g

Dietary Fiber 11g

Vitamin A 209RE

Vitamin C 11mg

Calcium 539mg

Iron 3mg

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