1/2
cup roasted red bell pepper strips (from a jar)
2
tablespoons dry sherry, if desired
1
(16-oz.) jar Alfredo sauce
3
cups Frozen Broccoli Cuts
10
oz. uncooked fettuccine
2
tablespoons shredded fresh Parmesan cheese
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Steps
1
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.
2
Cover; cook on low setting for 5 to 6 hours.
3
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.
4
Just before serving, stir cooked fettuccine into chicken mixture. Sprinkle with Parmesan cheese.
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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.
Instead of using pasta, try serving this creamy Alfredo chicken over a bed of rice. Or for a low-carb version, replace pasta with zoodles!
This meal would taste great served alongside buttery, garlic bread.
Fresh broccoli can easily take the place of the frozen called for in this recipe.
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