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Alfredo Chicken Supper Recipe

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I'm always impressed when something so easy tastes so goos. This dish is one of those.

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Alfredo Chicken Supper Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

15 15 30

Ingredients

12 frozen cheese or mushroom ravioli
2 boneless skinless chicken breast halves
2 teaspoons olive oil
1-1/2 cups Alfredo sauce
1/2 cup sliced fresh mushrooms
1 cup diced plum tomatoes
2 slices mozzarella cheese
1/4 cup seasoned bread crumbs

Directions

Cook ravioli according to package directions. Drain; set aside. In a skillet, saute chicken breasts in oil until lightly browned on both sides. In a bowl, combine the Alfredo sauce, mushrooms and tomatoes. Add ravioli; toss to coat.
Transfer to a greased shallow 5-cup baking dish. Place chicken breasts on top of ravioli. Place a slice of cheese on each chicken breast. Sprinkle with bread crumbs. Bake, uncovered, at 425° for 15-20 minutes or until cheese is melted and top is golden brown. Yield: 2 servings.

Originally published as Alfredo Chicken Supper in Cooking for One or Two Cookbook , p172

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Alfredo Chicken Supper

Alfredo Chicken Supper

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Reviewed on May. 11, 2013 by pajamaangel

Very tasty and quick meal. Could use a little more flavor I think. I will use some Italian seasoning the next time I make this.

Reviewed on Feb. 16, 2011 by lesliefish

My daughters (8-10) have started turning their noses up at everything I make lately, frustrated I tried this and they LOVED it...lets see if I can make it twice!

Reviewed on Feb. 08, 2011 by Sprowl

Great, easy recipe. I'm making it for the 2nd time. I use shredded mozzarella, as that is what I always have on hand.

Reviewed on Jul. 01, 2008 by dawnrosanne

Wow...this was really good. It wasn't that hard to fix and I just cut up some regular tomatoes instead of the plum tomatoes to save on cost. I also used reduced fat alfredo sauce and that was just fine. I think next time I make this I'm going to double the recipe for a larger group. Great!