recipes
Creamy Tomato Garlic Herb Chicken Rotini
Seasoned deli chicken breast and rotini pasta served in a creamy tomato-Alfredo sauce
- Servings
- cook method
- prep
- cook
- ready
- 6
- Boil/Simmer
- 30 minutes
- 20 - 30 minutes
- Less than 1 hour
Ingredients
- 8 ounces (3 cups) dry rotini pasta, uncooked
- 1 can (28 ounces) diced tomatoes with basil, garlic and oregano, undrained
- 1 jars (10 ounces) refrigerated Alfredo sauce
- 12 ounces deli Butterball® Rotisserie Garlic Herb Chicken Breast, unsliced, cut into thin strips
- 1 cup (4 ounces) shredded mozzarella cheese
- chopped fresh parsley, optional
- Directions
- Serving Suggestions
-
Cook pasta according to package directions; rinse, drain. Set aside.
Pour tomatoes with their liquid into large skillet. Bring to a boil over medium-high heat. Reduce heat to low; simmer 10 minutes, stirring occasionally. Stir in Alfredo sauce; cook until heated through. Set aside.
Stir pasta into sauce mixture. Add chicken; mix lightly. Sprinkle with cheese. Remove from heat; cover skillet with lid. Let stand 5 minutes, or until cheese is melted. Sprinkle with parsley, if desired.
