Enjoy easy Italian-style dinner tonight with this slow cooked chicken Alfredo recipe made using Green Giant® vegetables and fettuccine.
lb. boneless skinless chicken thighs, cut into 3/4-inch pieces
(4.5-oz.) jar Green Giant™ Sliced Mushrooms, drained
cup roasted red bell pepper strips (from a jar)
tablespoons dry sherry, if desired
(16-oz.) jar Alfredo sauce
cups Green Giant™ Frozen Broccoli Cuts
oz. uncooked fettuccine
tablespoons shredded fresh Parmesan cheese
In 3 1/2 to 4-quart slow cooker, layer chicken, mushrooms and roasted pepper strips. Drizzle with sherry. Evenly pour Alfredo sauce on top.
Cover; cook on low setting for 5 to 6 hours.
About 25 minutes before serving, rinse broccoli with warm water to thaw; drain well. Add broccoli to chicken mixture. Increase heat setting to high; cover and cook an additional 20 minutes. Meanwhile, cook fettuccine to desired doneness as directed on package. Drain.
Just before serving, stir cooked fettuccine into chicken mixture. Sprinkle with Parmesan cheese.
Dark meat is ideal for slow cooking. Chicken thighs will maintain their flavor and tenderness through long simmering, while chicken breasts often become dry and stringy.
If your container of Alfredo sauce is larger than 16 ounces, measure 2 cups for this recipe.
Try spaghetti or linguine in place of the fettuccine.
Bake Pillsbury ® Refrigerated Crescent Dinner Rolls while the fettuccine cooks. A tossed green salad and melon wedges complete the menu.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 3 Other Carbohydrate; 1 Vegetable; 4 1/2 Lean Meat; 6 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.