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Chicken Veggie Alfredo

Total Time

Prep: 10 min. Cook: 6 hours

Makes

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

  • 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

  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.
  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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