Chicken Linguine with Pesto Sauce

Name: Chicken Linguine with Pesto Sauce
Total time: 20 min
Ingredients: 8 ounces dried linguine; 1 10 ounce package frozen broccoli, cauliflower and carrots; 1 10 ounce container refrigerated Alfredo pasta sauce or 1 cup jarred Alfredo sauce; ⅓ cup purchased basil pesto; ¼ cup milk; ½ 2-2.25 pound deli-roasted chicken; Milk (optional); Grated Parmesan cheese

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Total: 20 minutes

Author : Better Homes & Gardens

Ingredients

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8 ounces dried linguine1 10 ounce package frozen broccoli, cauliflower and carrots1 10 ounce container refrigerated Alfredo pasta sauce or 1 cup jarred Alfredo sauce⅓ cup purchased basil pesto¼ cup milk½ 2-2.25 pound deli-roasted chickenMilk (optional)Grated Parmesan cheese

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Instructions

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Step 1

In a 4- or 5-quart Dutch oven, cook pasta according to package directions, adding vegetables during the last 5 minutes of cooking. Drain. Return to Dutch oven.

Step 2

While pasta is cooking, in a small bowl, combine Alfredo sauce, pesto, and 1/4 cup milk; set aside. Remove meat from chicken (discard skin and bones); chop or shred meat.

Step 3

Add chicken to pasta and vegetables in Dutch oven. Add sauce mixture; toss gently to coat. Heat through over medium-low heat. If desired, stir in additional milk to reach desired consistency. Sprinkle each serving with cheese.