Holiday Chicken Alfredo

  • Prep 15 min
  • Total 5 hr 25 min
  • Servings 5

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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
750
Calories from Fat
385
Total Fat
43g
Saturated Fat
23g
Cholesterol
215mg
Sodium
660mg
Total Carbohydrate
52g
Dietary Fiber
6g
Protein
44g
% 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.
© 2024 ®/TM General Mills All Rights Reserved