Chicken with Chipotle Alfredo Sauce

Ingredients

• 2 cups uncooked penne pasta (6 ounces)
• 1 tablespoon olive oil
• 1 pounds boneless skinless chicken breasts, cut into 1/2 inch pieces
• 2 cloves garlic, finely chopped
• 1 chipotle chile in adobo sauce (from 7 ounce can), finely chopped
• 1 jar (16 ounces) Alfredo pasta sauce
• 2 tablespoons chopped fresh cilantro

Instructions

1. Cook and drain pasta as directed on package.
2. Meanwhile, in 10 inch skillet, heat oil over medium-high heat. Cook chicken and garlic in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center.
3. Stir in chile and Alfredo sauce; cook 2 minutes, stirring frequently.
4. Serve chicken mixture over pasta; sprinkle with cilantro.

Notes

High Altitude (3500-6500 ft)

To keep cilantro fresh for a few days, freshly cut the stems and place in a container in an inch or two of water. Cover loosely with a plastic bag and refrigerate.

Alfredo sauce comes in a variety of flavors; experiment to find your favorite.

Nutrition

Per serving: Calories 740 (Calories from Fat 400), Total Fat 44g (Saturated Fat 24g, Trans Fat 1 1/2g), Cholesterol 185mg; Sodium 530mg; Total Carbohydrate 45g (Dietary Fiber 2g, Sugars 2g), Protein 41g

Exchanges: 3 Starch; 4 1/2 Lean Meat; 6 Fat

Carbohydrate Choices: 3

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Pillsbury