www.monthlymealplanner.com
|
|||||
|---|---|---|---|---|---|
| 7 Points Per Serving
Yield: "6 cups" |
|||||
| Ingredients: | |||||
| 2 cups | Rotini | ||||
| 10 oz | mixed vegetables, frozen | ||||
| 9 oz | chicken breast cooked | ||||
| 15 oz | alfredo sauce | ||||
| 1/4 cup | parmesan cheese, grated | ||||
| 1/2 tsp | salt | ||||
| 1/4 tsp | pepper | ||||
| Directions: | |||||
|
Cook pasta and vegetables together in boiling water in a dutch oven 10 minutes or
until pasta is done and vegetables are tender. Drain and return pasta and vegetables to Dutch oven. Add the chicken, soup, cheese and salt, stirring well. Cook over low heat 2 minutes or until thoroughly heated. Sprinkle with freshly ground pepper. |
|||||