HOLIDAY CHICKEN ALFREDO

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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

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

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