One Pot Chicken Alfredo and Caesar Salad

One Pot Chicken Alfredo and Caesar Salad


1 Dierbergs Deli whole rotisserie chicken (about 2 pounds)
3 cups water
½ teaspoon salt
1 box (12 ounces) Dierbergs fettuccine
1 crown broccoli, cut into florets
8 ounces heavy whipping cream
1 carton (8 ounces) button mushrooms, sliced
1 bunch green onions, green tops only sliced (reserve white parts for another use)
Salt and freshly ground black pepper
5 ounces (1¼ cups) Sargento shredded parmesan cheese
1 bag (9.8 ounces) Fresh Express Caesar lite salad kit


Remove meat from chicken and shred to bite-sized pieces; set aside. Discard skin and bones.

In large saucepan, bring water and the ½ teaspoon salt to a boil over medium-high heat. Stir in fettuccine; reheat heat to medium, cover loosely, and cook stirring occasionally for 8 minutes. Add broccoli and cook for 2 minutes. Add cream, mushrooms, and green onions. Season with salt and pepper. Cook stirring frequently until creamy and thickened to desired consistency, about 8 to 10 minutes. Add reserved shredded chicken and parmesan; toss with pasta mixture.

In salad bowl, toss together all salad kit ingredients. Serve Chicken Alfredo with Caesar Salad.

Servings: 4
Serving Size: Nutrition not available.

Per Serving