Chicken Alfredo Salad

Prep Time

30 min

Ready In

1 hr

Servings

Print Recipe

Ingredients

1 box Chicken Helper™ fettuccine Alfredo
1/2 cup water
1/2 cup sour cream
1/2 cup milk
1 1/2 tablespoons red wine vinegar
2 cups chopped cooked chicken
1 cup frozen broccoli florets, cooked
1 small zucchini, chopped (1 cup)
1 small red bell pepper, chopped (1/2 cup)

Nutrition Facts:

1 Serving Calories nc (Calories from Fat nc); Total FatMore Facts

1 Serving Calories nc (Calories from Fat nc); Total Fat nc (Saturated Fat nc, Trans Fat nc, Polyunsaturated Fat nc, Monounsaturated Fat nc, Omega-3 nc); Cholesterol nc; Sodium nc; Potassium nc; Total Carbohydrate nc (Dietary Fiber nc, Soluble Fiber nc, Insoluble Fiber nc, Sugars nc); Protein nc

Instructions

In 4-cup microwavable measuring cup, mix sauce mix (from Chicken Helper box) and water. Microwave uncovered on High about 2 minutes or until sauce is thickened. Stir in sour cream, milk and vinegar with wire whisk until smooth; cover and refrigerate.
Fill 2-quart saucepan 2/3 full of water. Heat to boiling. Stir in uncooked pasta (from Chicken Helper box). Gently boil uncovered about 15 minutes, stirring occasionally, until pasta is tender; drain well.
In large bowl, stir cooked pasta, chicken, broccoli, zucchini and bell pepper. Spoon sauce over pasta mixture; toss to coat. Cover; refrigerate about 30 minutes before serving.

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