Directions:
- All three steps should be done simulatneously on the oven:.
- Prepare the alfredo sauce according to package directions, using the cream, milk, and water in place of any liquid called for. Mix in pesto sauce, keep warm.
- Bring water to a boil, add fuscilli pasta, cook until al dente and drain well.
- While water is boiling, heat olive oil in skillet; sautee chicken until cooked through. Add sun dried tomato crumbles.
- Mix chicken and tomatoes with alfredo sauce, serve over pasta and top with cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 768.57 Kcal (3218 kJ) | ||
| Calories from fat | 394.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.8g | 67% | |
|---|---|---|---|
| Cholesterol | 88.39mg | 29% | |
| Sodium | 1300.2mg | 54% | |
| Potassium | 500.13mg | 11% | |
| Total Carbs | 64.99g | 22% | |
| Sugars | 6.76g | 27% | |
| Dietary Fiber | 4.35g | 17% | |
| Protein | 29.35g | 59% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 2.3mg | 13% | |
| Calcium | 392.9mg | 39% | |
| Amount Per 100 g | |||
| Calories | 249.56 Kcal (1045 kJ) | ||
| Calories from fat | 127.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.22g | 67% | |
|---|---|---|---|
| Cholesterol | 28.7mg | 29% | |
| Sodium | 422.18mg | 54% | |
| Potassium | 162.39mg | 11% | |
| Total Carbs | 21.1g | 22% | |
| Sugars | 2.19g | 27% | |
| Dietary Fiber | 1.41g | 17% | |
| Protein | 9.53g | 59% | |
| Vitamin C | 1.2mg | 6% | |
| Iron | 0.7mg | 13% | |
| Calcium | 127.6mg | 39% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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