Slow-and-Easy Chicken Alfredo

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  • 25|min prep time
  • 6|hr|25|min total time
  • 8 ingredients
  • 5 servings

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

Directions

  1. 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. 2 Cover; cook on low setting for 5 to 6 hours.
  3. 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. 4 Just before serving, stir cooked fettuccine into chicken mixture. Sprinkle with Parmesan cheese.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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