ONE-POT CHICKEN ALFREDO PENNE
1 can (12 ounces) evaporated milk
4 cups hot water
1 pound uncooked penne pasta
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1 box (9 ounces) frozen sweet peas
2 cups shredded or pulled deli rotisserie chicken
1 jar (15 ounces) Alfredo pasta sauce
1 cup grated Parmesan cheese
In nonstick 5-quart Dutch oven, heat evaporated milk, hot water and the pasta to boiling over high heat. Reduce heat to medium-high; cook 7 minutes, stirring frequently; do not drain.
Meanwhile, microwave peas as directed on box; drain peas.
Reduce heat to medium. Stir in chicken and Alfredo sauce. Cook 3 minutes longer, stirring frequently.
Remove from heat; stir in peas and cheese.
Makes 8 servings, each 490 calories, 15 grams fat, 85 mg cholesterol, 750 mg sodium, 60 grams carbohydrates, 4 grams fiber, 7 grams sugar, 28 grams protein. Exchanges: 3 starch; 1/2 other carbohydrate; 1/2 low-fat milk; 2 very lean meat; 2 fat. Carbohydrate choices: 4.
Expert tips: Tired of chicken? Substitute chopped ham or cooked shrimp for a delicious twist.
A 5-oz bag of baby spinach makes a nice substitution for the peas. Just stir it in with the cheese. Keep stirring until the heat from the pasta wilts the greens.