Chicken Alfredo Salad

A chicken fettuccine alfredo dinner mix, with a few simple additions, transforms into a deluxe dinner salad.

Yield

4 servings

Ingredients

1 box Chicken Helper® fettuccine Alfredo
1/2 cup water
1/2 cup sour cream
1/2 cup milk
1 1/2 tablespoons red wine vinegar
2 cups chopped cooked chicken
1 cup frozen broccoli florets, cooked
1 small zucchini, chopped (1 cup)
1 small red bell pepper, chopped (1/2 cup)

Directions

In 4-cup microwavable measuring cup, mix sauce mix (from Chicken Helper box) and water. Microwave uncovered on HIGH about 2 minutes or until sauce is thickened. Stir in sour cream, milk and vinegar with wire whisk until smooth; cover and refrigerate.

Fill 2-quart saucepan 2/3 full of water. Heat to boiling. Stir in uncooked pasta (from Chicken Helper box). Gently boil uncovered about 15 minutes, stirring occasionally, until pasta is tender; drain well.

In large bowl, stir cooked pasta, chicken, broccoli, zucchini and bell pepper. Spoon sauce over pasta mixture; toss to coat. Cover; refrigerate about 30 minutes before serving.

Estimated Time

Preparation Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 30 minutes

Additional Information

Use rotisserie chicken from the deli for the cooked chicken in this easy salad.

Nutritional Information

Amount per serving: Calories 390 (Calories from Fat 110), Total Fat 13 g (Saturated Fat 5 g, Trans Fat 0 g), Cholesterol 80 mg; Sodium 1090 mg; Total Carbohydrate 39 g (Dietary Fiber 2 g, Sugars 6 g), Protein 29 g; Exchanges: 1 Starch; 1 Other Carbohydrate; 1 1/2 Vegetable; 3 Lean Meat; 1/2 Fat; Carbohydrate Choices: 2 1/2

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map