Hi, I am Jane. Today, I will show you a way to make chicken vegetable alfredo recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Chicken Vegetable Alfredo Recipe
Chicken Vegetable Alfredo is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Chicken Vegetable Alfredo is something which I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have chicken vegetable alfredo using 16 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Chicken Vegetable Alfredo:
- Prepare 1.5 lbs chicken tenders (about 10)
- Get 12 mini multi colored sweet peppers, seeded and cut into rings
- Prepare half cup minced onions
- Make ready half cup chopped celery
- Make ready box sliced mushrooms
- Prepare 1 pkg grape tomatoes halved and seeded
- Prepare 3 handfuls fresh spinach
- Take 2 jars Alfredo sauce
- Prepare vegatable broth
- Prepare to taste Italian seasoning blend
- Get to taste Dill weed
- Get to taste paprika
- Take to taste parsley
- Make ready to taste salt
- Get to taste fresh ground black pepper
- Take multi colored penne pasta, cooked for service
Instructions to make Chicken Vegetable Alfredo:
- Combine onion, celery, peppers, mushrooms, and spices into Dutch oven, cut chicken tenders into strips lengthwise so the chicken cbles upon cooking, saute over medium heat until veggies soften, adding broth to keep moist about 15-20mins
- Add both jars of Alfredo sauce, thin with vegatable broth for desired consistency if necessary, check taste and add any additional seasoning needed
- Reduce heat to slow simmer and allow flavors to marry for about 30 mins, stirring occasionally
- Fold in grape tomatoes, allow to cook about 5 mins more
- Remove from heat, allow to cool at least 10 mins, before service, fold in fresh spinach leaves, serve over cooked multi colored penne pasta, and enjoy
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