Chicken Veggie Alfredo Recipes
CHICKEN VEGGIE ALFREDO
My family loves this dinner—it's easy to make and a great way to save time after a busy day. If you'd like, add other veggies to suit your family's tastes. —Jennifer Jordan, Hubbard, Ohio
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, brown chicken in oil. Transfer to a 3-qt. slow cooker. In a large bowl, combine the Alfredo sauce, corn, peas, mushrooms, onion, water, garlic salt and pepper. , Pour over chicken. Cover and cook on low for 6-8 hours or until a thermometer reads 165°. Serve with linguine.
Nutrition Facts : Calories 435 calories, Fat 19g fat (9g saturated fat), Cholesterol 94mg cholesterol, Sodium 1202mg sodium, Carbohydrate 30g carbohydrate (11g sugars, Fiber 5g fiber), Protein 33g protein.
CHICKEN FETTUCCINE ALFREDO WITH VEGGIES
"I especially like to use frozen California-blend veggies when making this dish. If you prefer, you can substitute fresh garden vegetables, but it will add a little time. Simply start them in boiling water before adding the pasta. Then add the pasta during the last 3 minutes of cooking the veggies. This makes an easy, colorful and delicious entree!" Talena Keeler - Siloam Springs, Arkansas
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Fill a Dutch oven two-thirds full with water; bring to a boil. Add fettuccine and vegetables; return to a boil. Cook on high for 2-3 minutes or until tender; drain. Stir in chicken and Alfredo sauce; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 523 calories, Fat 16g fat (9g saturated fat), Cholesterol 71mg cholesterol, Sodium 1053mg sodium, Carbohydrate 61g carbohydrate (5g sugars, Fiber 9g fiber), Protein 35g protein.
CHICKEN VEGGIE ALFREDO BAKE
Pasta, chicken and vegetables come together in this tasty dinner - perfect for your family.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
- In large bowl, mix cooked pasta and remaining ingredients Spoon into casserole.
- Cover; bake 20 minutes or until hot and bubbly.
Nutrition Facts : Calories 480, Carbohydrate 49 g, Fat 2, Fiber 7 g, Protein 32 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1460 mg
CHICKEN & VEGETABLE ALFREDO
This hearty pasta dish from Linda Morten of Katy, Texas offers great garlic-basil flavor in a fraction of the time. Just think of how pretty this colorful dish will look on your table tonight! Tip: If you can't find basil and garlic goat cheese, buy plain goat cheese and add 1 teaspoon dried basil leaves to chicken and toss before cooking in butter.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Cook fettuccine according package directions. Meanwhile, in a large skillet, saute chicken and peas in butter until chicken is no longer pink. Add tomatoes and garlic; cook 2 minutes longer. , Combine the flour, salt, pepper and cream; stir into chicken mixture. Bring to a boil. Cook and stir for 1-2 minutes or until thickened., Stir in goat cheese and parsley; cook and stir until cheese is melted. Drain fettuccine; toss with chicken mixture.
Nutrition Facts : Calories 438 calories, Fat 16g fat (10g saturated fat), Cholesterol 97mg cholesterol, Sodium 403mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 4g fiber), Protein 35g protein.
CHICKEN & VEGGIE ALFREDO LASAGNA
So I have to say THANKS to Stouffers for giving me this idea. I absolutely love their vegetable lasagna. So I thought to myself, how hard can it be to make my own? Turns out, its not hard at all! This lasagna is very easy to make and can be a great vegetarian dish. ENJOY!
Provided by FARRAH MCKOY
Categories Pasta
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Cut chicken breast into bite sized pieces. Cook until no longer pink. ( I use Pam so it doesn't stick) Set aside. In same pan, cook chopped veggies until tender but not soft. (Veggies will continue to cook in the oven) Return chicken to pan with veggies and season to taste
- 2. Add 2 jars 15oz jars of alfredo sauce to the veggie/chicken mixture. I use Classico's roasted red pepper alfredo sauce. Use your favorite sauce Simmer until heated through.
- 3. Using a 13x9 pan ( I used a disposable lasagna pan) place about 1 cup of sauce on bottom of the pan. (just enough to cover the bottom) Layer 4 NO BOIL lasagna noodles Top noodles with about 1/2 of remaining sauce Top sauce with shredded cheese ( I used Italian blend and Parmesan cheese) Repeat layers Ending with Cheese on top ***** It will seem like there is not enough sauce when putting this together but somehow it works out perfectly
- 4. Cover tightly with foil and bake at 400 degrees for 35-40 mins (or until noodles are cooked to your liking) Remove foil and bake another 5 mins (just until cheese is golden) Remove from oven and let it cool for 10 mins before cutting
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Servings 6Total Time 40 minsCategory EntreeCalories 610 per serving
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