You may also like
Categories:
Alfredo Sauce heavy cream milk water Parmesan cheese tomato pesto sauce fusilli chicken breast olive oil
Viewed: 51 - Published at: 5 years agoIngredients
- 5 ounces alfredo sauce mix (dry, I use 3 Knorr packets)
- 1 cup heavy cream
- 1 cup 1% low-fat milk
- 1 cup water
- 2 ounces parmesan cheese, grated
- 1 ounce sun-dried tomato
- 3 ounces pesto sauce, prepared
- 1 lb fusilli
- 1 lb chicken breast, diced
- 2 tablespoons olive oil
Method
- All three steps should be done simulatneously on the oven:.
- Prepare the alfredo sauce according to package directions, using the cream, milk, and water in place of any liquid called for. Mix in pesto sauce, keep warm.
- Bring water to a boil, add fuscilli pasta, cook until al dente and drain well.
- While water is boiling, heat olive oil in skillet; sautee chicken until cooked through. Add sun dried tomato crumbles.
- Mix chicken and tomatoes with alfredo sauce, serve over pasta and top with cheese.
