Pumpkin Fettuccine Alfredo

BERTOLLI
9Ingredients
30Minutes
420Calories

Ingredients

US|METRIC
  • 8 ounces fettuccine
  • 1 cup frozen peas
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts (, cut into bite-size pieces)
  • 1 onion (, chopped)
  • 1/2 cup pumpkin puree
  • 1 jar Bertolli Garlic Alfredo Sauce
  • 1 teaspoon sage leaves (chopped)
  • 1 pinch ground nutmeg
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    Directions

    1. Cook fettuccine according to package directions, adding green peas during the last 2 minutes of cook time. Reserve 1/2 cup pasta cooking water to thin sauce, if necessary.
    2. Meanwhile, heat olive oil in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is almost done, about 5 minutes . Remove chicken with slotted spoon and set aside.
    3. Cook onion in same skillet over medium heat, stirring frequently, until onion is tender, about 5 minutes. Stir in pumpkin and cook, stirring frequently, until pumpkin is slightly darkened, about 2 minutes. Stir in Sauce. Bring to a boil. Reduce heat to low and stir in fettuccine; toss to coat. Stir in sage and nutmeg. Thin sauce, if necessary, with pasta cooking water.
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    NutritionView More

    420Calories
    Sodium10% DV250mg
    Fat12% DV8g
    Protein65% DV33g
    Carbs17% DV52g
    Fiber20% DV5g
    Calories420Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol75mg25%
    Sodium250mg10%
    Potassium700mg20%
    Protein33g65%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate52g17%
    Dietary Fiber5g20%
    Sugars5g10%
    Vitamin A110%
    Vitamin C15%
    Calcium4%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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