How to make Pasta with Chicken, Alfredo & Vegetables

This is a quick, tasty, hearty, and filling pasta recipe. Leave out the chicken of course if you want a vegetarian version of this pasta dish.

Instructions

Difficulty: Easy

Things You’ll Need:

• Multi colored rotini pasta (or whatever bite sized pasta you prefer)
• Cooked chicken breasts (cubed or sliced to your preference), or diced can chicken
• Salt and ground black pepper to taste
• Sliced water chestnuts
• Mushrooms (optional)
• 1 each of red, green, and yellow bell pepper, sliced into strips
• Cherry tomatoes
• Optional ingredients: artichoke hearts, sliced black olives, diced tomatoes, sliced cooked carrots and celery, onion, spices, (anything else you think might go well with this).

1. The first step to preparing this pasta dish is, of course, to cook the pasta in boiling water according to package directions. The drain the pasta and replace in pot.
2. Add alfredo sauce and cooked chicken breast to the pasta and heat.
3. Add water chestnuts, mushrooms, and optional ingredients to the pasta, and continue to heat until desired temperature.
4. Slice the various bell peppers and place in bowls; place cherry tomatoes in bowls.
5. Dish the pasta mixture onto plates to serve and top with the sliced bell peppers and cherry tomatoes. Serve the pasta and enjoy!

Tips & Warnings

• You really can add whatever vegetables you like to the pot of pasta. It usually turns out really tasty with experimentation!
• Serve the pasta accompanied with a salad of mixed greens.
• For a vegetarian version of the pasta, simply leave out the chicken.