Fusilli With Chicken, Sun-Dried Tomatoes and Asparagus Alfredo |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
A creamy sundried alfredo pasta that is delicious and so easy to make. This is great for after work. Dinner in 1/2 hour. Serve with salad and you're all set. Ingredients:
1 lb fusilli or 1 lb penne pasta |
1 cup grilled chicken breast strips (defrosted) |
1/2 cup sun-dried tomato packed in oil (sliced) |
1 bunch asparagus (cut in pieces and steamed) |
15 ounces classico alfredo with sun dried tomatoes |
parmesan cheese |
Directions:
1. First cook pasta till al dente and keep hot.
2. While the pasta is cooking I microwave and heat the chicken. I then microwave the asparagus in a little water for 7-8 mins watch to see they do not over cook.
3. In large frying pan heat sauce. Add the sundried tomatoes, chicken and asparagus heat through. Stir in the fusilli pasta and mix to coat.
4. Serve with parmesan cheese.
|
|