CHICKEN ALFREDO ZUCCHINI BOATS

Chicken Alfredo Zucchini Boats image

Chicken, mushrooms, onion, broccoli and Classico® Creamy Alfredo sauce add the perfect punch to these zucchini boats!

Provided by Classico

Categories Trusted Brands: Recipes and Tips Classico® Pasta Sauce

Time 55m

Yield 4

Number Of Ingredients 11

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Ingredients

3 medium zucchini, halved lengthwise
2 (4 ounce) skinless, boneless chicken breast halves, cut into bite-size pieces
2 tablespoons butter
¼ cup chopped onion
5 sliced fresh mushrooms
¼ cup bite-size broccoli florets
1 (15 ounce) jar Classico® Creamy Alfredo Sauce
ground black pepper to taste
1 roma (plum) tomato, thinly sliced
shredded mozzarella cheese
¼ cup grated Parmesan cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray a rimmed baking sheet with cooking spray.
Slice zucchini in half lengthwise and remove inner flesh with a small scoop or spoon leaving a 1/2-inch thick shell. Chop the zucchini flesh and reserve.
Lightly oil a non-stick skillet and set over medium heat. Add chicken; cook and stir until beginning to brown, about 5 minutes. Remove chicken from pan.
Melt butter in skillet. Add onions, mushrooms, and broccoli. Cook and stir until onions are soft and broccoli is crisp tender, about 8 minutes. Add reserved zucchini flesh and chicken; continue to cook about 5 more minutes.
Stir in the Alfredo sauce and bring to a low simmer; simmer 5 minutes. Season with pepper.
Fill zucchini boats with Alfredo mixture; place on prepared baking sheet. Top with 1 tablespoon shredded mozzarella cheese, tomato slice, and Parmesan cheese.
Bake until zucchini are tender and cheese has melted, about 20 minutes. Let cool 5 minutes before serving.

Nutrition Facts : Calories 386 calories, Carbohydrate 14.5 g, Cholesterol 150.3 mg, Fat 26.3 g, Fiber 2.9 g, Protein 24.1 g, SaturatedFat 15 g, Sodium 1324.4 mg, Sugar 5.8 g