Enjoy this chicken pasta dinner drenched with Alfredo sauce – perfect for Italian cuisine.
Holiday Chicken Alfredo
- Prep Time 15 min
- Total 5 hr 25 min
- Servings 5
- Ingredients 8
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
Instructions
-
Step1Layer chicken, mushrooms and bell pepper strips in 3 1/2- to 4-quart slow cooker. Drizzle with sherry. Pour pasta sauce evenly over top.
-
Step2Cover and cook on low heat setting 5 to 6 hours.
-
Step3About 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.
-
Step4Just before serving, stir cooked fettuccine into chicken mixture. Sprinkle with cheese.
Nutrition
750
Calories
43g
Total Fat
44g
Protein
52g
Total Carbohydrate
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 1/2Recipe Tips
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