Dinner

Sun-Dried Tomato Alfredo with Chicken over Whole Wheat Rotini is for Dinner.

Sun-Dried Tomato Alfredo with Chicken over Whole Wheat Rotini takes 15 minutes to prepare.

Sun-Dried Tomato Alfredo with Chicken over Whole Wheat Rotini takes 20 minutes to cook.

Sun-Dried Tomato Alfredo with Chicken over Whole Wheat Rotini makes 6 servings.

The ingredients for Sun-Dried Tomato Alfredo with Chicken over Whole Wheat Rotini are:

Corn Starch-Cream brand 100% pure, 2 tbsp
Land O Lakes Fat Free Ultra-Pasteurized Half & Half, 2 cup
Parmesan, Kraft 100% Grated Parmesan Cheese, 1/2 cup
Sun Dried Tomatoes, chopped fine, .5 cup
Garlic powder, 1 tsp
Oregano, ground, 1 tsp
Water, tap, ..5 cup
whole wheat rotini, 3 cup
Frank's RedHot Original, .5 tsp
Chicken Breast, no skin, 12 ounces cooked and cubed

Here is how you make Sun-Dried Tomato Alfredo with Chicken over Whole Wheat Rotini:

Shake creamer & cornstarch together in jar. Place in saucepan. Add garlic powder, oregano, & hot sauce. Cook & stir until thickened & beginning to boil. (Stir constantly.) Add cheese, chicken and tomatoes. Sitr constantly until cheese is melted. Add water, if needed, to make sauce consistency. Serve over whole wheat rotini.Makes approximately 6 one-cup servings.Number of Servings: 6Recipe submitted by SparkPeople user CHRISSIET01.

The nutritional information for Sun-Dried Tomato Alfredo with Chicken over Whole Wheat Rotini is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 257.9

• Total Fat: 5.6 g
• Cholesterol: 42.9 mg
• Sodium: 358.0 mg
• Total Carbs: 29.8 g
• Dietary Fiber: 3.2 g
• Protein: 22.7 g

The dietary needs meet for Sun-Dried Tomato Alfredo with Chicken over Whole Wheat Rotini is Low Fat