Alfredo-Sauced Chicken & Rice

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.