Chicken Breasts with Wild Rice Alfredo

Wild rice and mushrooms bring a rustic flavor to an updated version of the classic chicken and pasta dish.

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Servings 3

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( 24 ) Ratings

24 Ratings

5 Stars 71%

4 Stars

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1 Stars

Member Reviews ( 10 )

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ingredients 9
Prep Time 25 min
Total Time 2 hr 15 min

Ingredients

3/4: cup uncooked wild rice, rinsed and drained

1/2: can (14 oz) roasted garlic-seasoned chicken broth

1/2: cup water

1/2: teaspoon dried thyme leaves

1: tablespoon butter or margarine

3: boneless skinless chicken breast halves (about 1 lb)

1 1/2: cups sliced fresh mushrooms

1/2: jar (7 oz) roasted red bell peppers, drained and chopped

1: cup Alfredo pasta sauce

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Directions

1 In 2-quart saucepan, heat wild rice, broth and water to boiling over high heat. Reduce heat to low. Cover and simmer 45 to 60 minutes or until rice kernels are open and almost tender; drain if necessary. Stir in thyme. Spread rice in ungreased 9x9-inch glass baking dish.
2 Heat oven to 350°F. In 12-inch skillet, heat butter over medium-high heat. Cook chicken in butter 8 to10 minutes, turning once, until brown. Place on cooked rice. Add mushrooms to skillet. Cook 3 to 5 minutes, stirring occasionally, until lightly browned. Stir in bell peppers and Alfredo sauce; pour over chicken.
3 Bake uncovered 45 to 55 minutes or until mixture is bubbly and juice of chicken is no longer pink when centers of thickest pieces are cut.

EXPERT TIPS

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Expert Tips

If you can’t find chicken broth with garlic, make your own by finely chopping 2 cloves of garlic and stirring it into regular chicken broth. Two cups refrigerated Alfredo sauce can be used instead of the jarred sauce.

For the best flavor and texture, make sure the wild rice has cooked long enough to “pop” open to show its white insides. You may need to add more water during cooking.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 720
Calories from Fat: 360),

% Daily Value

Total Fat: 41g; 41%
(Saturated Fat 21g, 21% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 180mg; 180%;
Sodium: 820mg; 820%;
Total Carbohydrate: 44g; 44%
(Dietary Fiber 4g 4% Sugars 5g 5% ),
Protein: 44g; 44%

% Daily Value*:

Vitamin A: 60%;
Vitamin C: 50%;
Calcium: 30%;
Iron: 15%;

Exchanges:

2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 5 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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princessbrat4u

report Posted Mar. 20, 2013 11:26 AM

Simple, and so very delisous

rs42562

report Posted Jun. 28, 2012 7:49 PM

Awesome recipe. Easy preparation. I followed the recipe almost exactly. I only used one (1) chicken breast, cut in half (not butterflied). I also used a jar of sliced mushrooms instead of fresh. I also browned the chicken in unsalted butter. Definitely a keeper!

tampale

report Posted Dec. 8, 2010 6:50 PM

I used a white and wild rice box mix. My husband and friends said it was a keeper recipe. I used 4 chicken breasts and should have used a bigger casserole dish. It was delicious.

jcweimer

report Posted Mar. 5, 2010 4:13 PM

Love this easy, delicious recipe. I shared it with several people who have raved about it. Will definitely make this dish a repeat in our household!

MrsSparks

report Posted Dec. 30, 2009 12:38 PM

This receipe was delicious! I used Pasta Roni wild rice but followed the directions in the recipe as opposed to on the box. It turned out great!