Hi, I am Elise. Today, I’m gonna show you how to make chicken vegetable alfredo recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Chicken Vegetable Alfredo Recipe
Chicken Vegetable Alfredo is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Chicken Vegetable Alfredo is something that I’ve loved my entire life. They’re fine and they look wonderful.
To bewith this recipe, we must prepare a few ingredients. You can cook chicken vegetable alfredo using 16 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Chicken Vegetable Alfredo:
- Take 1.5 lbs chicken tenders (about 10)
- Take 12 mini multi colored sweet peppers, seeded and cut into rings
- Take half cup minced onions
- Prepare half cup chopped celery
- Prepare box sliced mushrooms
- Get 1 pkg grape tomatoes halved and seeded
- Prepare 3 handfuls fresh spinach
- Make ready 2 jars Alfredo sauce
- Prepare vegatable broth
- Make ready to taste Italian seasoning blend
- Get to taste Dill weed
- Take to taste paprika
- Get to taste parsley
- Make ready to taste salt
- Get to taste fresh ground black pepper
- Get multi colored penne pasta, cooked for service
Steps to make Chicken Vegetable Alfredo:
- Combine onion, celery, peppers, mushrooms, and spices into Dutch oven, cut chicken tenders into strips lengthwise so the chicken crumbles upon cooking, saute over medium heat until veggies soften, adding broth to keep moist about 15-20mins
- Add both jars of Alfredo sauce, thin with vegatable broth for desired consistency if necessary, check taste and add any additional seasoning needed
- Reduce heat to slow simmer and allow flavors to marry for about 30 mins, stirring occasionally
- Fold in grape tomatoes, allow to cook about 5 mins more
- Remove from heat, allow to cool at least 10 mins, before service, fold in fresh spinach leaves, serve over cooked multi colored penne pasta, and enjoy
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