30-Minute Pasta and Veggies Recipe

Serves/Makes: 8

Ingredients:

  • 2 bags frozen broccoli, carrots, and water chestnuts
  • 2 bottles Alfredo sauce (with dried tomato, if desired)
  • 1 lb. precooked chicken breasts (such as deli-roasted)
  • 1 can Rotel tomatoes & green chilies (Mexican flavor, cilantro and lime, if desired)
  • 1 large package bow tie pasta

How to cook 30-Minute Pasta and Veggies:

  • 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.

Comment(s):

Serve with garlic bread.

This recipe for 30-Minute Pasta and Veggies serves/makes: 8


Sarah Harris
 

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