CHICKEN VEGGIE ALFREDO BAKE

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Chicken Veggie Alfredo Bake image

Pasta, chicken and vegetables come together in this tasty dinner - perfect for your family.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 7

3 cups uncooked bow-tie (farfalle) pasta (6 oz)
2 bags (12 oz each) frozen broccoli, carrots, cauliflower & cheese sauce
2 cups shredded cooked chicken
1/2 cup roasted red bell peppers (from a jar), drained, sliced
1/2 teaspoon Italian seasoning
1/8 teaspoon pepper
1 jar (15 oz) garlic Alfredo pasta sauce

Steps:

  • Heat oven 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
  • In large bowl, mix cooked pasta and remaining ingredients Spoon into casserole.
  • Cover; bake 20 minutes or until hot and bubbly.

Nutrition Facts : Calories 480, Carbohydrate 49 g, Fat 2, Fiber 7 g, Protein 32 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1460 mg

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