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Slow-and-Easy Chicken Alfredo

(3)
  0 reviews
  • 25 min prep time
  • 6 hr 25 min total time
  • 8 ingredients
  • 5 servings
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Enjoy this delicious chicken Alfredo slow-cooked with chicken thighs, Green Giant® vegetables and fettuccine – a wonderful dinner!

1 1/4
lb. boneless skinless chicken thighs, cut into 3/4-inch pieces
1
(4.5-oz.) jar Green Giant™ Sliced Mushrooms, drained
1/2
cup roasted red bell pepper strips (from a jar)
2
tablespoons dry sherry, if desired
1
(16-oz.) jar Alfredo sauce
3
cups Green Giant™ Frozen Broccoli Cuts
10
oz. uncooked fettuccine
2
tablespoons shredded fresh Parmesan cheese

Steps

  • 1 In 3 1/2 to 4-quart slow cooker, layer chicken, mushrooms and roasted pepper strips. Drizzle with sherry. Evenly pour Alfredo sauce on top.
  • 2 Cover; cook on low setting for 5 to 6 hours.
  • 3 About 25 minutes before serving, rinse broccoli with warm water to thaw; drain well. Add broccoli to chicken mixture. Increase heat setting to high; cover and cook an additional 20 minutes. Meanwhile, cook fettuccine to desired doneness as directed on package. Drain.
  • 4 Just before serving, stir cooked fettuccine into chicken mixture. Sprinkle with Parmesan cheese.

Expert Tips

Dark meat is ideal for slow cooking. Chicken thighs will maintain their flavor and tenderness through long simmering, while chicken breasts often become dry and stringy.

If your container of Alfredo sauce is larger than 16 ounces, measure 2 cups for this recipe.

Try spaghetti or linguine in place of the fettuccine.

Bake Pillsbury ® Refrigerated Crescent Dinner Rolls while the fettuccine cooks. A tossed green salad and melon wedges complete the menu.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
745
% Daily Value
Total Fat
43g
66%
Saturated Fat
23g
115%
Cholesterol
215mg
72%
Sodium
660mg
28%
Total Carbohydrate
51g
17%
Dietary Fiber
5g
20%
Protein
44g
44%
% Daily Value*:
Vitamin A
72%
72%
Vitamin C
50%
50%
Calcium
38%
38%
Iron
30%
30%
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 Vegetable; 4 1/2 Lean Meat; 6 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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