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Chicken Alfredo Sandwiches

 Chicken Alfredo Sandwiches
Everyone compliments this great meal in a sandwich, which is much easier than it looks to prepare.–Bernice Janowski of Stevens Point, Wisconsin
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 tablespoon canola oil
  • 1 jar (7 ounces) roasted sweet red peppers, drained and cut into strips
  • 1/4 cup butter, melted
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 4 Italian rolls (6 inches), split
  • 1 cup fresh baby spinach
  • 1/2 cup Alfredo sauce, warmed

Directions

  • Combine the Italian seasoning, salt and pepper; sprinkle over
  • chicken. In a large skillet, cook chicken in oil over medium heat
  • for 8-10 minutes on each side or a meat thermometer reads 170°,
  • topping with red pepper strips during the last 3 minutes.
  • Meanwhile, in a small bowl, combine the butter, parsley, onion powder
  • and garlic powder; brush over cut sides of rolls. Place cut side up
  • on an ungreased baking sheet. Broil 4 in. from the heat for 2-3
  • minutes or until lightly browned.
  • On each roll bottom, layer 1/4 cup spinach, 1 tablespoon Alfredo

2 of 2

Chicken Alfredo Sandwiches (continued)

Directions (continued)

  • sauce, a chicken breast half and another tablespoon of Alfredo
  • sauce. Replace roll tops. Yield: 4 servings.
Nutritional Facts: 1 sandwich equals 459 calories, 21 g fat (11 g saturated fat), 102 mg cholesterol, 817 mg sodium, 32 g carbohydrate, 2 g fiber, 30 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.