Lemon Pepper Chicken with Bow Tie Pasta
Crusty French bread with butter and a Caesar salad are great accompaniments to this quick-to-fix dinner.
2 cups uncooked bow tie pasta
1 tablespoon olive or vegetable oil
1 medium yellow pepper, cut into thin strips
1 medium red pepper, cut into thin strips
1/4 cup finely chopped green onion
1/2 Gold'n Plump® Deli Rotisserie Chicken, meat removed and coarsely chopped
1 jar (15 ounces) prepared Alfredo sauce
Cook pasta as directed on package; drain.
Heat oil in a 12-inch skillet over medium-high heat. Add peppers and green onions. Cook 3 to 4 minutes, stirring frequently until lightly browned. Reduce heat to medium. Stir in chicken and Alfredo sauce. Cook 3 to 5 minutes or until hot.
Serve chicken over the hot cooked pasta. Garnish with chopped green onions, if desired.
1 Gold'n Plump Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.
Any flavor of Gold’n Plump® Deli Rotisserie Chicken may be used.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories550
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Calories from Fat55%
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Total Fat33g
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Saturated Fat12g
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Total Carbohydrate41g
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Protein21g
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Sugars5g
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Cholesterol135mg
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Dietary Fiber2g
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Sodium104mg
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- DAILY VALUE
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Vitamin A26%
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Vitamin C87%
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Calcium9%
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Iron14%
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- DIETARY EXCHANGES
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Starch/Bread2.5
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Fat5.5
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Vegetable1
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Lean Meat1.5
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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