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On Sale:   | 
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30
PREP TIME
30
TOTAL TIME
6
INGREDIENTS
3.7 of 5 (30 ratings)
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Ingredients

  • 12 ounces dry plain or spinach fettuccine pasta, uncooked
  • 1 tablespoon Pure Wesson® Vegetable Oil
  • 6 boneless skinless chicken breasts (6 breasts = about 2 lb)
  • 3 green onions, sliced thin
  • 1/2 cup frozen chopped green bell pepper
  • 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
  • 1 container (10 oz each) refrigerated Alfredo sauce

Nutrition Information*

Serving Size 6 servings (1 breast, 1/2 cup sauce and 3/4 cup pasta each)
Calories 643

View complete nutrition information

Directions

  1. Cook pasta according to package directions. Meanwhile, heat oil in large skillet over medium-high heat. Add chicken; cook 10 minutes or until no longer pink in centers (165°F), turning once. Remove from skillet; cover to keep warm.
  2. Add onions and bell pepper to same skillet. Cook 3 minutes or until crisp-tender, stirring frequently. Add undrained tomatoes; reduce heat to low. Stir in Alfredo sauce and heat gently 3 to 4 minutes or until hot, stirring frequently.
  3. Slice chicken diagonally. Divide pasta between 6 serving plates; top with chicken and sauce.
Nutrition Information close
Amount per Serving
Calories 643  
  % Daily Value*
Total fat 27 g 41%
Saturated fat 14 g 69%
Cholesterol 153 mg 51%
Sodium 634 mg 26%
Carbohydrate 51 g 17%
Dietary fiber 4 g 16%
Sugars 3 g  
Protein 47 g  
Vitamin A   7%
Vitamin C   22%
Calcium   18%
Iron   21%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
13 reviews you can use for Chicken and Pasta with Tomato Alfredo Sauce
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User Rating: 4 stars

Super recipe! Easy and got lots of compliments. Liked the bell pepper but skipped the green onion as had none on hand. Added a couple cloves of minced garlic which added some zing against the sweet tomatoes. Also roasted the chicken breasts so I could make a day ahead.

Posted by: Suemburke | on 01/13/2014
User Rating: 4 stars

This recipe was very good although we did make some changes. We substituted the bell pepper for frozen peas and zucchini and used a low fat Alfredo sauce. The recipe was enjoyed by all, even those who has low expectations for it. Very good and would make again.

Posted by: Lizzie | on 07/16/2013
User Rating: 4 stars

This dish was pretty good. I personal don't like bell peppers and onions, so i didn't put them in. One thing i would change is the amount of petite diced tomatoes. There was way to much tomatoes and made the Alfredo sauce taste a tiny bit sweet. Other than that, everything was great!

Posted by: Anonymous | on 06/10/2013
User Rating: 4 stars

I made this tonight and it was delicious!!!! i did add some salt at the end for taste, and i used plain tomato sauce instead of the canned diced tomato. It was quick and i'm going to use the leftover chicken for sandwiches tmrw.

Posted by: paula | on 11/13/2012
User Rating: 4 stars

This was amaZayn!!! I loved ev-er-y bit of it! The spinach fettuccine was a bloody smart decision for a health-nut as meself.

Posted by: Sweet Cheeks | on 08/09/2012
User Rating: 4 stars

Very easy, my kids love it.

Posted by: jro0702 | on 07/21/2012
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