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Garden Medley Alfredo Chicken Skillet
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-
Prep
10
min
-
Total
30
min
-
Ingredients
6
-
Servings
3
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Ingredients
-
1
tablespoon butter or margarine
-
1
package (14 oz) fresh chicken breast tenders
-
1
bag (19 oz) frozen garden vegetable medley
-
1/4
cup water
-
1
container (10 oz) refrigerated Alfredo sauce
-
1/4
cup shredded Parmesan cheese (1 oz)
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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.
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-
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.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 560
- Calories from Fat
- 270
- Total Fat
- 30g
- 46%
- Saturated Fat
- 16g
- 78%
- Trans Fat
- 0g
- Cholesterol
- 150mg
- 50%
- Sodium
- 1340mg
- 56%
- Potassium
- 240mg
- 7%
- Total Carbohydrate
- 29g
- 10%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 8g
- Protein
- 44g
- 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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