Chicken Alfredo
Yield
8 servingsPrep
5 minCook
35 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
chicken tenders
|
*
|
| 1 ⅓ | cups |
french fried onions
|
*
|
| 12 | ounces |
alfredo sauce
|
* |
| 1 | cup |
milk
|
|
| 1 | cup |
green peas
frozen, thawed |
|
| 2 | tablespoons |
bacon bits
|
|
| 1 | x |
pasta
hot, cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
chicken tenders
|
*
|
| 315 | ml |
french fried onions
|
*
|
| 346.8 | ml/g |
alfredo sauce
|
* |
| 237 | ml |
milk
|
|
| 237 | ml |
green peas
frozen, thawed |
|
| 3E+1 | ml |
bacon bits
|
|
| 1 | x |
pasta
hot, cooked |
*
|
Directions
Heat 1 tablespoon oil in large nonstick skillet until hot. Stir-fry chicken until browned.
Stir in ⅔ cup French's? French-Fried Onions and remaining ingredients.
Heat to boiling; reduce heat.
Simmer 5 minutes, stirring occasionally.
Serve over pasta. Top with remaining onions.
