Recipe created by Borden / 3-A-Day of Dairy
Servings: Six (6) Prep Time: 5 min. Cook Time: 15 min.
Ingredients
8 ounces linguine, uncooked
2 tablespoons extra virgin olive oil
4 boneless, skinless chicken breast fillets (about 1 lb. total)
1 (8 oz.) container sliced fresh button mushrooms
3/4 cup prepared Alfredo sauce
1 1/4 cups fat-free half and half
1 teaspoon sea salt
1 1/2 cups pesto Parmesan Mozzarella shredded cheese, seasoned according to package directions
1/2 cup tomatoes, diced
1/4 cup green onions, chopped
Pesto Parmesan Mozzarella shredded cheese, seasoned according to package directions
Directions
Cook linguine according to package directions; drain. Heat oil in nonstick skillet over medium heat; add chicken and sauté for 6 to 8 minutes, or until fully cooked. Remove chicken from skillet, diagonal-slice and reserve. Add mushrooms to hot skillet and cook until golden, stirring often. Stir in Alfredo sauce, half and half and sea salt; simmer over low heat. Add reserved chicken, 1 1/2 cups seasoned cheese, tomatoes and onions to skillet; heat until cheese melts. Divide pasta equally among plates. Top with pesto cheese pasta sauce. Garnish plates with remaining seasoned cheese if desired.
Nutrition Information
Calories: 495
Total Fat: 18.1 g
Saturated Fat: 7.6 g
Cholesterol: 96.7 mg
Sodium: 763.7 mg
Calcium: 35% Daily Value
Protein: 39.7 g
Carbohydrates: 38.8 g
Dietary Fiber: 1.9 g |
