5-Ingredient Chicken Alfredo Pasta Bake
Prep: 25 minutes
Bake: 30 minutes • Serves: 6
1/2 (16-ounce) box cavatappi pasta
1 pound boneless, skinless chicken breasts, cubed
1 package (10.8 ounces) Birds Eye® Steamfresh broccoli, cauliflower and carrots
1 jar (15 ounces) Bertolli® Alfredo sauce
1 cup Martin’s shredded mozzarella cheese
Chopped fresh parsley for garnish (optional)
1. Preheat oven to 350°; spray 13 x 9-inch baking dish with cooking spray. Heat large covered saucepot of salted water to a boil over high heat; add pasta and cook as label directs. Reserve 2 tablespoons cooking water; drain and transfer to large bowl.
2. Spray large skillet with cooking spray. Add chicken; cook over medium heat 5 minutes or until browned and internal temperature reaches 165°, stirring occasionally. With slotted spoon, transfer chicken to bowl with pasta.
3. In same skillet, cook vegetables and reserved cooking water over medium-high heat 3 minutes or until defrosted, stirring occasionally; transfer to bowl with pasta. Add sauce to bowl; toss. Spread pasta mixture in prepared dish; sprinkle with cheese and bake 30 minutes or until top is golden brown and bubbly. Makes about 6 cups.
4. Serve pasta bake garnished with parsley, if desired.
Approximate nutritional values per serving (1 cup):
420 Calories, 19g Fat, 9g Saturated Fat, 105mg Cholesterol, 644mg Sodium,
34g Carbohydrates, 3g Fiber, 4g Sugars, 0g Added Sugars, 26g Protein
