Chicken And Peas With Pink Alfredo Sauce Recipes

CHICKEN ALFREDO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place chicken into a pot and cover with water. Bring to a boil over high heat; reduce heat and simmer until no longer pink in the centers and juices run clear, about 15 minutes.
• At the same time, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Drain cooked chicken and cut into bite-size pieces.
• Place chicken, noodles, Alfredo sauce, 1/2 mozzarella cheese, milk, onion powder, and garlic powder in a large bowl and mix well. Pour into a 1 1/2-quart casserole dish. Layer remaining mozzarella cheese and Cheddar cheese on top.
• Bake in the preheated oven until melted and bubbly, about 25 minutes.

CHICKEN AND PEAS WITH PINK ALFREDO SAUCE

Steps:

• Preheat oven to 375°F. Coat chicken with flour; place in 2-qt. baking dish sprayed with cooking spray.
• Mix remaining ingredients; pour over chicken.
• Bake 30 min. or until chicken is cooked through (165ºF).

CHICKEN ALFREDO WITH PEAS

Steps:

• In large dutch oven, heat evaporated milk, 4 cups hot water and the pasta. Bring to a boil over high heat.
• Once it comes to a boil, reduce to medium-high heat. Cook 7 minutes, stirring frequently; do not drain.
• Next reduce to medium heat. Add chicken, cream cheese and Alfredo sauce. Continue to cook and stir for three additional minutes stirring frequently while the pasta cooks and you have a smooth sauce.
• Remove from heat; stir in parmesan cheese, season with salt and pepper. Cover and let rest for 5 minutes. Remove cover and stir in peas and serve!