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Holiday Chicken Alfredo

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  • Prep Time 15 min
  • Total Time 5 hr 25 min
  • Servings 5
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Enjoy this chicken pasta dinner drenched with Alfredo sauce – perfect for Italian cuisine.

Ingredients

1 1/4
pounds boneless, skinless chicken thighs (about 6 thighs), cut into 3/4-inch pieces
1
jar (4 1/2 ounces) sliced mushrooms, drained
1/2
cup drained roasted red bell pepper strips (from 7-ounce jar)
2
tablespoons dry sherry, if desired
1
jar (16 ounces) Alfredo pasta sauce
3
cups frozen broccoli cuts
10
ounces uncooked fettuccine
2
tablespoons shredded fresh Parmesan cheese

Directions

  • 1 Layer chicken, mushrooms and bell pepper strips in 3 1/2- to 4-quart slow cooker. Drizzle with sherry. Pour pasta sauce evenly over top.
  • 2 Cover and cook on low heat setting 5 to 6 hours.
  • 3 About 25 minutes before serving, rinse broccoli with warm water to thaw; drain well. Stir broccoli into chicken mixture. Cover and cook on high heat setting 20 minutes. Meanwhile, cook and drain fettuccine as directed on package.
  • 4 Just before serving, stir cooked fettuccine into chicken mixture. Sprinkle with cheese.

Expert Tips

Alfredo sauce is available in jars in the pasta sauce section. You can also find Alfredo sauce in the refrigerator or dairy case, next to the fresh pasta; you'll need to use one and a half 10-ounce containers instead.

When you invite friends over for dinner, you can serve this creamy chicken with a warm baguette and a spinach salad tossed with strawberries and a red-wine vinaigrette.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
750
Calories from Fat
385
% Daily Value
Total Fat
43g
43%
Saturated Fat
23g
23%
Cholesterol
215mg
215%
Sodium
660mg
660%
Total Carbohydrate
52g
52%
Dietary Fiber
6g
6%
Protein
44g
44%
% Daily Value*:
Iron
30%
30%
Exchanges:
3 Starch; 1 Vegetable; 6 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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