Recipe: Tasty Chicken Vegetable Alfredo

Chicken Vegetable Alfredo. Try Flavorful And Wholesome Chicken Alfredo—Where Healthy Meets Delicious! To hot vegetables in large bowl, add chicken, pasta sauce and corn. Once the veggies are cooked, stir in the pasta, chopped sun-dried tomatoes and cooked chicken and mix well.

Drain fettuccine; toss with chicken mixture. Fill a Dutch oven two-thirds full with water; bring to a boil. Add fettuccine and vegetables; return to a boil. You can have Chicken Vegetable Alfredo using 16 ingredients and 5 steps. Here is how you cook that.

Ingredients of Chicken Vegetable Alfredo

1. You need 1.5 lbs of chicken tenders (about 10).
2. It's 12 of mini multi colored sweet peppers, seeded and cut into rings.
3. You need half of cup minced onions.
4. It's half of cup chopped celery.
5. It's box of sliced mushrooms.
6. It's 1 pkg of grape tomatoes halved and seeded.
7. It's 3 handfuls of fresh spinach.
8. It's 2 jars of Alfredo sauce.
9. It's of vegatable broth.
10. You need to taste of Italian seasoning blend.
11. It's to taste of Dill weed.
12. Prepare to taste of paprika.
13. It's to taste of parsley.
14. It's to taste of salt.
15. You need to taste of fresh ground black pepper.
16. It's of multi colored penne pasta, cooked for service.

I remember I spent hours trying to decided on the perfect dinner for movie night at home. Add broth; bring to a boil. Cook and drain pasta as directed on package, using minimum cook time. Return the well drained pasta to the large pot with the heat turned off.

Chicken Vegetable Alfredo instructions

1. 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.
2. Add both jars of Alfredo sauce, thin with vegatable broth for desired consistency if necessary, check taste and add any additional seasoning needed.
3. Reduce heat to slow simmer and allow flavors to marry for about 30 mins, stirring occasionally.
4. Fold in grape tomatoes, allow to cook about 5 mins more.
5. 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.

Add the sautéed vegetables and the white sauce. Heat remaining butter and oil in large skillet. Heat through and pour over cooked pasta. Place broccoli, carrots, onion, bell pepper and garlic in saucepan. Add broth; bring to a boil.