Ingredients
1
can (12 oz) evaporated milk
1
lb uncooked penne pasta
1
box (9 oz) frozen sweet peas
2
cups shredded or pulled deli rotisserie chicken
1
jar (15 oz) Alfredo pasta sauce
1
cup grated Parmesan cheese
Preparation
In nonstick 5-quart Dutch oven, heat evaporated milk, 4 cups hot water and the pasta to boiling over high heat. Reduce heat to medium-high; cook 7 minutes, stirring frequently; do not drain. Meanwhile, microwave peas as directed on box; drain peas.
Reduce heat to medium. Stir in chicken and Alfredo sauce. Cook 3 minutes longer, stirring frequently.
Remove from heat; stir in peas and cheese.
