| Fast Prep | Make ahead

creamy chicken alfredo

prep: 15 minutes | cook: 16 minutes | MAKES: 8 servings (1 cup each)

• 1 32-oz. box reduced-sodium chicken broth
• 1 cup water
• 1 Tbsp. minced garlic
• ¼ tsp. black pepper
• 2 6-oz. pkg. refrigerated grilled chicken strips, cut up (about 2 cups) (see tip below)
• 12 oz. dried rigatoni pasta
• 1 cup heavy cream
• 2 Tbsp. all-purpose flour
• 1 2.8- to 3-oz. pkg. cooked bacon pieces
• 1 cup frozen peas
• 1 cup grated Parmesan cheese

1. In a 4- to 5-qt. pot combine the first four ingredients (through pepper). Bring to boiling over high heat. Stir in chicken and pasta; reduce heat. Simmer, covered, 8 minutes.

2. Meanwhile, whisk together heavy cream and flour. If desired, set aside 1 Tbsp. of the bacon for serving. Stir the remaining bacon, the cream mixture, peas, and Parmesan cheese into chicken mixture in pot. Return to a gentle boil over medium-high heat; reduce heat to medium-low. Cook, covered, about 8 minutes or until sauce is thickened and pasta is tender. Sprinkle with reserved bacon (if using).

TO MAKE AHEAD: Use a slow cooker with a removable liner. Combine the first five ingredients (through chicken) in the liner. Cover and refrigerate overnight. The next day, let the liner stand at room temperature 15 minutes. Place liner in the cooker unit; stir in pasta. Cover and cook on high 2 hours. Whisk together heavy cream and flour. Stir cream mixture, bacon, peas, and Parmesan into chicken mixture in cooker. Cover and cook on high 15 minutes.

PER SERVING: 424 cal., 17 g fat (10 g sat. fat), 82 mg chol., 1,015 mg sodium, 39 g carb., 2 g fiber, 3 g sugars, 27 g pro.

CHICKEN CHOICES

If you prefer, you can use 12 ounces leftover cooked chicken, deli-roasted chicken, or frozen grilled chicken strips (thawed). Or poach your own chicken to use in the recipe: Cook 1 pound skinless, boneless chicken breasts in simmering water in a covered large skillet for 15 to 20 minutes or until cooked through (165°F). Cool slightly then chop or shred into pieces.