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Spring Pasta Primavera

Spring Pasta Primavera

5 2

Penne pasta, chicken, asparagus and peas combine with a tasty Alfredo sauce resulting in an easy and delicious meal that everyone will enjoy. Plus, you can have this fantastic dish on the table in just 25 minutes!

serves 4 people

Ingredients

cost per recipe: $11.70

The price is determined by the national average.

  • 1

    tablespoon olive oil

  • 1/2

    pound asparagus, trimmed and cut into 2-inch pieces (about 1 1/2 cups)

  • 1/2

    cup frozen peas

  • 1

    jar (14.5 ounces) Prego® Roasted Garlic Parmesan Alfredo Sauce or Prego® Basil Pesto Alfredo Sauce

  • 1

    pound refrigerated cooked chicken strips

  • 8

    ounces (1/2 of a 1-pound package) penne pasta, cooked and drained

view nutrition info

How to Make It

Step 1

Heat the oil in a 12-inch skillet over medium heat. Add the asparagus and peas and cook for 7 minutes or until the asparagus is tender-crisp, stirring occasionally. Stir the Alfredo sauce and chicken in the skillet and cook for 2 minutes or until the chicken is heated through.

Step 2

Stir the pasta in the skillet and toss to coat. Serve immediately.

Recipe Tips

  • Recipe Note: For a healthier version of this recipe, you may substitute Prego® Light Homestyle Alfredo Sauce and whole wheat penne pasta.

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Made With
Prego® Basil Pesto Alfredo Sauce

Prego® Basil Pesto Alfredo Sauce

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Prego® Roasted Garlic Parmesan Alfredo Sauce

Prego® Roasted Garlic Parmesan Alfredo Sauce

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Ratings & Reviews

(2)
  • Joan W.

    April 30, 2015

    Awesome!

    This dish is especially good with homegrown asparagus! I like to use a rotisserie chicken, and I add some Italian seasoning. I also double the recipe so we have plenty of leftovers. My whole family LOVES it!

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  • Sheila O.

    April 21, 2015

    Excellent!

    Excellent .. doubled recipe .. used two jars of sauce. Didn't have peas so used baby portobello mushrooms. Seasoned asparagus and mushrooms with salt and garlic pepper while sauteing. Very good, easy recipe and tastes great!

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