Alfredo-Sauced Chicken & Rice

Name: Alfredo-Sauced Chicken and Rice
Cook time: P1H
Total time: P1H30M
Yield: 6
Cuisine: Fusion
Ingredients: wild rice; rice; alfredo sauce; tarragon leaves; black pepper; chicken breasts; seasoned salt; asparagus; mushrooms; sweet red bell peppers

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
1 ½	cup	rice cooked
17	ounces	alfredo sauce	*
½	teaspoon	tarragon leaves or marjoram leaves	*
⅛	teaspoon	black pepper	*
6	each	chicken breasts halves, boneless, skinless
1/4- ½	teaspoon	seasoned salt
1 ½	cup	asparagus chopped
1 ½	cup	mushrooms sliced
⅓	cup	sweet red bell peppers roasted, sliced

Ingredients

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

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.