Serves: 4
Total Calories: 815
1. Cook pasta according to package directions. Drain and rinse. Keep warm.
2. Rinse broccoli and trim into florets. Drain WORTHINGTON FRICHIK and cut into 1/4-inch slices.
3. In large non-stick frypan, heat oil. Add WORTHINGTON FRICHIK and broccoli and sauti for 5 to 8 minutes or until broccoli is crisp-tender. Stir in pesto and alfredo sauce. Rinse jar with a small amount of water and add to frypan. Heat until bubbly, stirring frequently. Serve over hot pasta and top with grated Parmesan cheese.
This Pesto Alfredo Chicken And Broccoli Pasta recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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