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Alfredo-Sauced Chicken & Rice

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Recipe

Treat your guests with this scrumptious chicken dish that everyone will love!

 

Yield

6 servings

Prep

30 min

Cook

60 min

Ready

90 min
Low in Saturated Fat, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 ½ cup wild rice
cooked
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1 ½ cup rice
cooked
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17 ounces alfredo sauce
*
½ teaspoon tarragon leaves
or marjoram leaves
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teaspoon black pepper
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6 each chicken breasts
halves, boneless, skinless
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1/4- ½ teaspoon seasoned salt
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1 ½ cup asparagus
chopped
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1 ½ cup mushrooms
sliced
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cup sweet red bell peppers
roasted, sliced
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Ingredients

Amount Measure Ingredient Features
355 ml wild rice
cooked
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355 ml rice
cooked
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491.3 ml/g alfredo sauce
*
2.5 ml tarragon leaves
or marjoram leaves
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0.6 ml black pepper
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6 each chicken breasts
halves, boneless, skinless
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seasoned salt
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355 ml asparagus
chopped
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355 ml mushrooms
sliced
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79 ml sweet red bell peppers
roasted, sliced
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Directions

Heat oven to 350℉ (180℃). Mix rices, ¾ cup of the alfredo sauce, ¼ teaspoon of the tarragon and the pepper in ungreased 13x9x2 inch baking dish .

Spray 12 inch nonstick skillet with cooking spray; heat over medium high heat. Sprinkle chicken with seasoned salt. Cook chicken in skillet 3 to 4 minutes, turning once, until brown. Place chicken on rice mixture.

Mix remaining alfredo sauce, remaining tarragon, the asparagus, mushrooms and bell peppers. Spoon over chicken and rice. Cover and bake for 1 hour or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Makes 6 servings.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 231g (8.1 oz)
Amount per Serving
Calories 3659% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 658mg 27%
Total Carbohydrate 16g 16%
Dietary Fiber 2g 9%
Sugars g
Protein 66g
Vitamin A 9% Vitamin C 15%
Calcium 4% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

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