Italian

Chicken Vegetable Alfredo is for Dinner.

Chicken Vegetable Alfredo takes several minutes to prepare.

Chicken Vegetable Alfredo takes several minutes to cook.

Chicken Vegetable Alfredo makes 6 servings.

The ingredients for Chicken Vegetable Alfredo are:

6 oz. uncooked linguine
2 cups fresh broccoli florets
2 cups thinly slices carrots
2 tablespoons margarine or butter
12 cup chopped onion
1 garlic clove
3 tablespoons all-purpose flour
2 teaspoons low sodium chicken bouillon
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups low fat milk
1 1/2 cups cubed cooked chicken
1 (8 oz) container sour cream
1/3 cup grated Parmesan cheese
1/4 cup sliced ripe olives, if desired

Here is how you make Chicken Vegetable Alfredo:

In medium saucepan, bring 4 cups water to a boil. Add broccoli and carrots; return to a boil. Reduce heat; cook about 5 miutes or until crisp-tender. Drain well.Melt margarine in large nonstick saucepan or Dutch oven over medium heat. Add onion and garlic; cook until onion is tender. Stir in flour, bouillon, salt and pepper. Gradually stir in milk. Cook until mixture boils and thickens, stirring constantly.Stir in cooked broccoli and carrots, chicken, sour cream and 1/4 cup of the Parmesan cheese. Cook until thoroughly heated. DO NOT BOIL.Drain linguine. Add to vegetable mixture; toss to mix. Place on serving platter; sprinkle with remaining Parmesan cheese and olives.Number of Servings: 6Recipe submitted by SparkPeople user BUSSMOM.

The nutritional information for Chicken Vegetable Alfredo is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 376.1

• Total Fat: 12.3 g
• Cholesterol: 78.8 mg
• Sodium: 568.9 mg
• Total Carbs: 36.6 g
• Dietary Fiber: 3.4 g
• Protein: 30.3 g

Chicken Vegetable Alfredo is Italian cuisine.

The dietary needs meet for Chicken Vegetable Alfredo is Low Fat