Creamy Pesto-Chicken Casserole
- 2 cups uncooked radiatore (nugget) pasta (6 ounces)
- 1/2 cup chopped drained roasted red bell peppers (from 7-ounce jar)
- 1/3 cup basil pesto
- 1/4 cup fat-free (skim) milk
- 1 container (10 ounces) refrigerated reduced-fat Alfredo sauce
- 2 packages (6 ounces each) refrigerated grilled chicken breast strips, chopped
- 1/4 cup shredded Parmesan cheese (1 ounce)
- Produce
- Red bell peppers, roasted (1/2 cup)
- Condiments
- Alfredo sauce, refrigerated reduced-fat (1 container)
- Basil pesto (1/3 cup)
- Dairy
- (skim) milk, fat-free (1/4 cup)
- Parmesan cheese (1/4 cup)
- Other
- 2 packages (6 ounces each) refrigerated grilled chicken breast strips, chopped
- 2 cups uncooked radiatore (nugget) pasta (6 ounces)
Preparation
Read recipe preparation on tablespoon.com
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Recipe Stats
Published March 5, 2012 (11 months ago).
190 people saved this recipe.
