One-Pot Butternut Alfredo with Chicken & Peas
This one-pot pasta is creamy, cozy, and ready in just over 30 minutes. Tender chicken and fettuccine simmer together in a rich butternut squash Alfredo sauce made with broth and creamy soup. Sweet green peas add a pop of freshness, while Parmesan brings a savory finish. It’s a simple, satisfying dinner the whole family will love.
Ingredients
Serves
5 servings- 1 1 tbsp tbsp olive oil
- 1.25 1.25 pound pound boneless, skinless chicken breast cut into 1-inch (2.5 cm) cubes
- 32 32 ounces ounces Pacific Foods® Organic Creamy Butternut Squash Soup
- 1 1 cup cup Pacific Foods® Organic Chicken Broth
- 8 8 ounces ounces uncooked fettuccine pasta
- 1 1 cup cup frozen green peas thawed
- 0.5 0.5 cup cup grated Parmesan cheese
Organic Chicken Broth
Organic Creamy Butternut Squash SoupInstructions
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Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 4 minutes or until lightly browned.
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Stir in the soup, broth and fettuccine and heat to a boil. Reduce the heat to medium-low. Cook for 15 minutes or until the fettuccine is tender, stirring often (stirring is important to separate the pasta and prevent sticking).
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Stir in the peas and cook until hot. Stir in the cheese and season to taste with salt and pepper. Serve immediately.
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