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Garden Medley Alfredo Chicken Skillet

(2)
  1 reviews
  • 10 min prep time
  • 30 min total time
  • 6 ingredients
  • 3 servings
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Chicken tip-toes through the garden vegetables tastefully tossed with Alfredo sauce in this quick one-skillet dinner.

Ingredients

1
tablespoon butter or margarine
1
package (14 oz) fresh chicken breast tenders
1
bag (19 oz) Green Giant™ frozen garden vegetable medley
1/4
cup water
1
container (10 oz) refrigerated Alfredo sauce
1/4
cup shredded Parmesan cheese (1 oz)

Steps

  • 1 In 12-inch nonstick skillet, melt butter over medium heat. Add chicken; cook and stir until browned.
  • 2 Stir in frozen vegetables and water; cover and cook 13 to 17 minutes or until chicken is no longer pink in center and potatoes are tender.
  • 3 Stir in Alfredo sauce. Reduce heat to low; cook 1 to 2 minutes longer or until thoroughly heated. Top individual servings with cheese.
  • 1 In 12-inch nonstick skillet, melt butter over medium heat. Add chicken; cook and stir until browned.
  • 2 Stir in frozen vegetables and water; cover and cook 13 to 17 minutes or until chicken is no longer pink in center and potatoes are tender.
  • 3 Stir in Alfredo sauce. Reduce heat to low; cook 1 to 2 minutes longer or until thoroughly heated. Top individual servings with cheese.

Expert Tips

Do you have boneless skinless chicken breasts on hand? Cut the chicken breasts into 1/2-inch-wide strips and use in place of the chicken tenders.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
560
Calories from Fat
270
% Daily Value
Total Fat
30g
46%
Saturated Fat
16g
78%
Trans Fat
0g
0%
Cholesterol
150mg
50%
Sodium
1340mg
56%
Total Carbohydrate
29g
10%
Dietary Fiber
3g
12%
Sugars
8g
8%
Protein
44g
44%
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
20%
20%
Calcium
35%
35%
Iron
10%
10%
Exchanges:
1 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; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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