Pasta Primavera with Chicken Tenders
This dish can be served as an appetizer or entrée by adding 4 oz. of vegetables.
Ingredients
- 3 oz. cooked Chicken Tenders #342574
- 4 oz. farfalle pasta cooked
- 2 oz. Alfredo sauce
- 2 oz. mixed seasonal vegetables blanched (broccoli, carrots, zucchini)
- 1 oz. Romano cheese, grated
- 1 ea. bread sticks
- 1 tsp. peas for garnish
Yields
3 servings
Portion size
4 oz.
Instructions
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Step 1 Toss the pasta, and vegetables in the Alfredo sauce.
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Step 2 Top with the Chicken Tenders.
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Step 3 Garnish with Romano cheese and green peas.