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Chicken Veggie Alfredo Recipe

Photo by: Taste of Home Chicken Veggie Alfredo Recipe

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"My family loves this dinner - it's easy to make and a great way to save time after a busy day," notes Jennifer Jordan, Hubbard, Ohio. "If you like, add other veggies to suit your family's tastes."

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Chicken Veggie Alfredo Recipe

Prep: 10 min. Cook: 6 hours

Yield: 4 Servings

10 360 370

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon canola oil
1 jar (16 ounces) Alfredo sauce
1 can (15-1/4 ounces) whole kernel corn, drained
1 cup frozen peas, thawed
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/2 cup chopped onion
1/2 cup water
1/2 teaspoon garlic salt
1/4 teaspoon pepper
Hot cooked linguine

Directions

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 meat thermometer reads 170°. Serve with linguine. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 435 calories, 19 g fat (9 g saturated fat), 94 mg cholesterol, 1,202 mg sodium, 30 g carbohydrate, 5 g fiber, 33 g protein.

Originally published as Chicken Veggie Alfredo in Taste of Home February/March 2003, p17

Full-Bodied White Wine

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

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