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Pasta Tomato Alfredo
This easy to make pasta recipe combines precooked chicken, frozen vegetables, and bow tie pasta with purchased Alfredo sauce and Rotel tomatoes.
Serve with garlic bread. Pasta tomato alfredo can be served as a main dish and is a recipe your sure to repeat.
Ingredients:
2 bags frozen broccoli, carrots, and water chestnuts
2 bottles Alfredo sauce (with dried tomato, if desired)
1 lb. precooked chicken breasts
1 can Rotel tomatoes
1 large package bow tie pasta
Cooking Instructions:
In large stock pot, begin to boil 4 quarts of water. Run warm water over frozen vegetables in a large colander to thaw. In a medium saucepan heat Alfredo sauce on medium heat, covered. Cut chicken breast into cubes (about 3 cups.) Drain Rotel tomatoes and add them to the alfredo sauce along with the cubed chicken. Boil pasta according to package directions. Several minutes before pasta is done cooking, add the vegetables. Return to boiling. Cook until pasta and vegetables are done. Drain and mix all ingredients together.
Yields: 8 servings
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