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Weight Watchers Chicken Alfredo
by Eliz Allen
serves: 6
No ratings
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  7 Points Per Serving
Yield:
"6 cups"
Ingredients:
  2 cups   Rotini
  10 oz   mixed vegetables, frozen
  9 oz   chicken breast cooked
  15 oz   alfredo sauce
  1/4 cup   parmesan cheese, grated
  1/2 tsp   salt
  1/4 tsp   pepper
Directions:
  Cook pasta and vegetables together in boiling water in a dutch oven 10 minutes or
until pasta is done and vegetables are tender.
Drain and return pasta and vegetables to Dutch oven.
Add the chicken, soup, cheese and salt, stirring well.
Cook over low heat 2 minutes or until thoroughly heated.
Sprinkle with freshly ground pepper.
Categories:
 
  • Main Dishes
  • Pasta/Rice/Potatoes


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