Easy Alfredo Chicken and Vegetable Fusilli – Lilydale®

Step 1

Prepare fusilli in a large pot as per package directions. Drain and set aside. Heat olive oil in a large pan, and sauté the snow peas, cherry tomatoes, and the slices of red onion for 3-4 minutes. Add the Lilydale®Oven Roasted Carved Chicken Breast Strips and sauté for one more minute. Remove from heat and set aside. In a small saucepan, heat the Alfredo sauce. Place the vegetables and Lilydale®Oven Roasted Carved Chicken Breast Strips into the pot with the fusilli. Pour in the Alfredo sauce and stir gently. Add the fresh spinach and stir gently again. Divide between 4 bowls and garnish with Parmesan Cheese and basil sprigs.

Step 2

Prepare fusilli in a large pot as per package directions. Drain and set aside. Heat olive oil in a large pan, and sauté the snow peas, cherry tomatoes, and the slices of red onion for 3-4 minutes. Add the Lilydale®Oven Roasted Carved Chicken Breast Strips and sauté for one more minute. Remove from heat and set aside. In a small saucepan, heat the Alfredo sauce. Place the vegetables and Lilydale®Oven Roasted Carved Chicken Breast Strips into the pot with the fusilli. Pour in the Alfredo sauce and stir gently. Add the fresh spinach and stir gently again. Divide between 4 bowls and garnish with Parmesan Cheese and basil sprigs.