Chicken Veggie Alfredo
TOTAL TIME: Prep: 10 min. Cook: 6 hours
YIELD: 4 servings.
My family loves this dinner—it's easy to make and a great way to save time after a busy day. If you'd like, add other veggies to suit your family's tastes. —Jennifer Jordan, Hubbard, Ohio
Ingredients
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4 boneless skinless chicken breast halves (4 ounces each)
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1 tablespoon canola oil
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1 jar (16 ounces) Alfredo sauce
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1 can (15-1/4 ounces) whole kernel corn, drained
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1 cup frozen peas, thawed
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1 jar (4-1/2 ounces) sliced mushrooms, drained
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1/2 cup chopped onion
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1/2 cup water
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1/2 teaspoon garlic salt
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1/4 teaspoon pepper
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Hot cooked linguine
Directions
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1.
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.
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2.
Pour over chicken. Cover and cook on low for 6-8 hours or until a thermometer reads 165°. Serve with linguine.
Nutrition Facts
1 each: 435 calories, 19g fat (9g saturated fat), 94mg cholesterol, 1202mg sodium, 30g carbohydrate (11g sugars, 5g fiber), 33g protein.
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