Chicken Alfredo Skillet
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Enjoy this chicken recipe made with veggies and pasta – perfect for a hearty dinner that is ready in 40 minutes.
Ingredients
2 cups uncooked rotini pasta (6 oz)
1 tablespoon olive oil
2 lb boneless skinless chicken breast, cut into thin slices for stir-frying
2 medium zucchini, halved lengthwise, thinly sliced (2 1/2 cups)
1 small onion, chopped (1/3 cup)
2 cloves garlic, finely chopped
1 jar (16 oz) Alfredo pasta sauce
1 jar (2 oz) diced pimientos, drained
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley, if desired
Instructions
Cook rotini to desired doneness as directed on package. Drain; cover to keep warm.
Meanwhile, in 12-inch skillet, heat oil over medium-high heat until hot. Add chicken; cook and stir 8 to 10 minutes or until no longer pink in center. Remove chicken from skillet; cover to keep warm.
Reduce heat to medium. To same skillet, add zucchini, onion and garlic; cook and stir 4 to 5 minutes or until zucchini is crisp-tender. Add cooked chicken and Alfredo sauce; mix well. Place half of mixture (about 2 1/4 cups) in storage container with lid; cover and label "for Cheesy Chicken Alfredo Pizza". Refrigerate up to 2 days.
To remaining mixture in skillet, add cooked rotini and pimientos; cook and stir just until hot (do not boil). Sprinkle with Parmesan cheese and parsley.
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