Chicken Alfredo
- 1 10-oz. container refrigerated light Alfredo pasta sauce
- 1/2 cup milk
- 2-1/2 cups cooked white rice or wild rice
- 2 cups cubed cooked chicken
- 1 cup frozen peas
- 1/3 cup chopped bottled roasted red sweet peppers
- 1/4 cup slivered almonds, toasted (optional)
- 1 Tbsp. snipped fresh basil or 1/2 tsp. dried basil, crushed
- 1 cup soft bread crumbs
- 1 Tbsp. butter, melted
- Directions
- 1. Preheat oven to 350 degrees F. In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1-1/2-quart baking dish.
- 2. Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving. Serves 4.
- Nutrition Facts
- Calories456, Total Fat (g)16, Saturated Fat (g)8, Monounsaturated Fat (g)3, Polyunsaturated Fat (g)2, Cholesterol (mg)97, Sodium (mg)672, Carbohydrate (g)45, Total Sugar (g)7, Fiber (g)3, Protein (g)32, Vitamin C (DV%)68, Calcium (DV%)22, Iron (DV%)21, Percent Daily Values are based on a 2,000 calorie diet
pasta sauce, milk, white rice, chicken, frozen peas, red sweet peppers, slivered almonds, fresh basil, bread crumbs, butter
Taken from www.epicurious.com/recipes/member/views/chicken-alfredo-50123849 (may not work)