Chicken Amalfi

To make this a really fast meal, use rotisserie chicken rather than cooking it yourself.

Serves: 6Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy

Serves: 6


  • 1 lb. rotini pasta
  • 2 Tbsp. olive oil
  • 1 lb. boneless, skinless chicken breast, cut into 2-inch cubes
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 2 cups frozen peas
  • 1 jar (15 oz.) Alfredo sauce
  • 1 tsp. dried Italian seasoning


  • Prepare pasta according to package directions. Drain and keep warm.
  • While pasta is cooking, heat oil in a large skillet over medium-high heat. Sauté chicken until no longer pink, about 8 minutes. Add asparagus, peas, and sauce to the skillet and reduce heat to medium low. Simmer 10 minutes until vegetables are tender.
  • Add pasta to pan and toss to coat. Serve immediately.