Creamy Tomato Alfredo Chicken Pasta Bake - Easy & Delicious Recipe

Chicken and Pasta with Tomato Alfredo Cream Sauce

PREP TIME 10 minutes
COOK TIME 30 minutes

YIELD 6 servings

Tender chicken breasts with a creamy tomato sauce over pasta

INGREDIENTS

1 Pound + 8 Ounce boneless skinless chicken breast halves (about 4 oz each) 1 can (14.5 oz ea) Hunt's® Petite Diced Tomatoes with Mild Green Chilies, undrained 3 -each green onions, thinly sliced 1/4 Cup chopped fresh cilantro 12 Ounce dry spinach or plain fettuccine, cooked according to package directions 1 small green bell pepper, chopped 2 Tablespoon Pure Wesson® Vegetable Oil, divided 1 container (10 oz each) refrigerated Alfredo sauce

PREPARATION:

1. Heat 1 tablespoon of the oil in large skillet over medium-high heat. Add chicken breasts; cook 10 minutes, turning once, or until no longer pink in centers. Remove from skillet; cover to keep warm.
2. Heat the remaining 1 tablespoon oil in same skillet. Add onions and bell peppers. Cook 3 to 5 minutes, or until crisp-tender, stirring frequently. Add undrained tomatoes; reduce heat to low. Stir in Alfredo sauce and heat gently 3 to 4 minutes until hot, stirring frequently.
3. Slice chicken diagonally. Divide pasta among 6 serving plates; top with chicken and sauce. Garnish with cilantro, if desired.

This recipe appears in: Pasta NUTRITIONAL INFORMATION: Serving Size: 1 chicken breast half, 1/2 cup sauce and 3/4 cup pasta each Total Fat 28 g Saturated Fat 14 g Cholesterol 135 mg Sodium 694 mg Carbohydrate 44 g Dietary Fiber 1 g Protein 39 g Sugars 1 g Calcium 224 mg Iron 3 mg Vitamin A 582 mg Vitamin C 15 mg Calories 587