Fall Favorites Chicken Alfredo Pasta
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 box (16 oz.) whole wheat penne pasta
  • 1 lb. asparagus, trimmed and cut into small pieces
  • 2 tbsp. extra virgin olive oil
  • 1½ lbs. boneless, skinless chicken breasts, chopped into bite-sized pieces
  • 1 medium sweet yellow onion, chopped
  • 3-4 fresh garlic cloves, minced or pressed
  • ¼ cup Sun Dried Tomato Fruitons
  • ⅓ cup dry white wine
  • 1 jar (24 oz.) RAGÚ® Simply™ Creamy Alfredo with Cauliflower
  • Grated Parmesan Cheese for garnish
Instructions
  1. Cook pasta according to package instructions to al dente, adding asparagus during the last two minutes of cooking. Reserve ½ cup of the starchy cooking water, drain and return to hot pot.
  2. Heat olive oil in large skillet over medium-high heat.
  3. Once hot, add the chicken breast and cook for 4-5 minutes.
  4. Add onion and garlic and continue to cook for another 4-5 minutes or until the onion is tender and the chicken is cooked through.
  5. Add Sun Dried Tomato Fruitons and wine and bring to a boil and reduce by half.
  6. Add the RAGÚ® Simply™ Creamy Alfredo with Cauliflower, stir to combine and heat through.
  7. Stir the sauce with the starchy cooking water, hot pasta and asparagus.
  8. Garnish with grated parmesan cheese.
Recipe by Becky's Best Bites at https://beckysbestbites.com/fall-favorites-chicken-alfredo-pasta/