HOLIDAY CHICKEN ALFREDO

Holiday Chicken Alfredo image

Enjoy this chicken pasta dinner drenched with Alfredo sauce - perfect for Italian cuisine.

Provided by Betty Crocker Kitchens

Categories Entree

Time 5h25m

Yield 5

Number Of Ingredients 8

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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

Steps:

Layer chicken, mushrooms and bell pepper strips in 3 1/2- to 4-quart slow cooker. Drizzle with sherry. Pour pasta sauce evenly over top.
Cover and cook on low heat setting 5 to 6 hours.
About 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.
Just before serving, stir cooked fettuccine into chicken mixture. Sprinkle with cheese.

Nutrition Facts : Calories 750, Carbohydrate 52 g, Cholesterol 215 mg, Fat 6, Fiber 6 g, Protein 44 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 660 mg