Rated 4 stars by 2 users
2 tablespoons Roasted Garlic Grapeseed Oil, divided
1/2 cup Basil Pesto Sauce
1/2 cup Alfredo Extraordinaire
2 1/2 cups rigatoni, prepared according to package directions
Add tomatoes and artichoke hearts to the pan and cook for 3-4 minutes. Return sliced chicken to pan and add Basil Pesto Sauce. Cook for an additional 2-3 minutes, cover, and reserve.
In a separate saucepan, prepare Alfredo Extraordinaire according to package directions using 1/2 cup milk and 3 tablespoons butter.
In a large serving bowl, toss together cooked pasta, chicken and tomato mixture, and prepared Alfredo Sauce and. Serve and garnish with basil.
Calories 720 , Carbs 50 grams, Cholesterol 120 milligrams, Fat 44 grams, Fiber 7Protein grams, Saturated Fat 12 grams, Sodium 860 milligrams, Sugar 8 grams
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