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Chicken Veggie Alfredo Recipe

Chicken Veggie Alfredo Recipe photo by Taste of Home

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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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Reviews for Chicken Veggie Alfredo

Chicken Veggie Alfredo

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(1-1) of 1 reviews

Reviewed on Jun. 08, 2012 by Joscy

As with all TOH recipes, going on a wing here and rating *5*. Have not yet made this, however, planning to make for Father's Day, along with mashed potatoes on side, and of course, blueberry gelatin salad. No doubt, my guy oughta like it.