Ingredients
- 2 tablespoons oil
- 1 medium-size onion, halved and cut into 1/4-inch wedges
- 2 cloves garlic, sliced
- 3/4 cup chicken broth
- 1 box (1 pound) rotini or any corkscrew-shaped pasta
- 1 package (8 ounces) pre-cut fresh broccoli flowerets
- 1 jar (16 ounces) prepared Alfredo sauce
- 1/2 teaspoon dried Italian seasoning
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon cayenne
- 3/4 pound thin chicken cutlets (about 4 cutlets), cut into 1/4-inch strips
- 3 fully cooked Italian-herb or garlic-seasoned chicken sausages (about 7.5 ounces total) sliced into coins
- 2 medium-size tomatoes (about 1 pound), cut into 1/2-inch wedges
- 3 tablespoons grated Parmesan cheese
Description
When You're Expecting A Crowd For Dinner But Are Short On Time, Try This 30-minute Recipe That Serves Eight. Both Boneless Chicken Breasts And Chicken Sausages Are Added To The Creamy Pasta Toss.
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