Chicken-Pepper Alfredo
When I want a lighter dinner, I use lean turkey bacon in this recipe. It gives the pasta that richness you want without all the extra fat. —Courtney Harris, Denton, Texas
Ingredients
- 8 ounces uncooked linguine
- 1-1/2 pounds chicken tenderloins, cut into 1-inch cubes
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 1/2 cup sliced fresh mushrooms
- 1/4 cup finely chopped red onion
- 4 turkey or pork bacon strips, chopped
- 1 garlic clove, minced
- 1 jar (15 ounces) roasted red pepper Alfredo sauce
- 1/4 cup grated Parmesan cheese
Reviews
I couldn't find roasted red pepper alfredo sauce so I used sun-dried tomato. Also, I left off the onions and doubled the mushrooms. It was delish! Reheated the leftovers in a skillet and added a jar of sundried tomatoes (including the oil) and about half a jar traditional alfredo sauce and it was amazing! I'll add the tomatoes at the start next time. I used turkey bacon, as suggested, but I think regular bacon (more sodium) would be better.
Who sells the roasted red pepper alfredo sauce. Can't find it anywhere.Thank you.
Quick, easy and adjustable to taste. What's not to like?
Very quick and tasty. To save time, I use pre-cooked bacon.
This is very good. I couldn't find the roasted red pepper alfredo sauce so I used a garlic alfredo sauce and just added some sliced red peppers to the skillet. Enjoyed by everyone