Hi, I am Kate. Today, we’re going to prepare chicken vegetable alfredo recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Chicken Vegetable Alfredo Recipe
Chicken Vegetable Alfredo is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Chicken Vegetable Alfredo is something that I’ve loved my whole life.
To bewith this recipe, we have to first prepare a few ingredients. You can have chicken vegetable alfredo using 16 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Chicken Vegetable Alfredo:
- Prepare 1.5 lbs chicken tenders (about 10)
- Make ready 12 mini multi colored sweet peppers, seeded and cut into rings
- Get half cup minced onions
- Take half cup chopped celery
- Prepare box sliced mushrooms
- Make ready 1 pkg grape tomatoes halved and seeded
- Prepare 3 handfuls fresh spinach
- Get 2 jars Alfredo sauce
- Prepare vegatable broth
- Get to taste Italian seasoning blend
- Make ready to taste Dill weed
- Prepare to taste paprika
- Get to taste parsley
- Get to taste salt
- Get to taste fresh ground black pepper
- Take multi colored penne pasta, cooked for service
Steps 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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