Pasta, chicken and vegetables come together in this tasty dinner – perfect for your family.
Chicken Veggie Alfredo Bake
- Prep Time 20 min
- Total 40 min
- Servings 4
- Ingredients 7
Ingredients
- 3 cups uncooked bow-tie (farfalle) pasta (6 oz)
- 2 bags (12 oz each) frozen broccoli, carrots, cauliflower & cheese sauce
- 2 cups shredded cooked chicken
- 1/2 cup roasted red bell peppers (from a jar), drained, sliced
- 1/2 teaspoon Italian seasoning
- 1/8 teaspoon pepper
- 1 jar (15 oz) garlic Alfredo pasta sauce
Instructions
-
Step1Heat oven 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
-
Step2In large bowl, mix cooked pasta and remaining ingredients Spoon into casserole.
-
Step3Cover; bake 20 minutes or until hot and bubbly.
Nutrition
480
Calories
17g
Total Fat
32g
Protein
49g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 480
- Total Fat
- 17g
- 0%
- Saturated Fat
- 8g
- 0%
- Sodium
- 1460mg
- 0%
- Total Carbohydrate
- 49g
- 0%
- Dietary Fiber
- 7g
- 0%
- Protein
- 32g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
2 Starch; 1/2 Other Carbohydrate; 2 Vegetable; 3 Very Lean Meat; 1/2 High-Fat Meat; 2 Fat;Carbohydrate Choice
2 1/2Tips from the Betty Crocker Kitchens
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