chicken alfredo with veggie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 unit (yield from 1 lb ready-to Chicken Breast, with skin 3 tbsp Extra Virgin Olive Oil 4 tsp (C) Garlic, minced (by SHEILAHARVILLE) 2 serving I Can't Believe It's Not Butter, Light Spread (Soft), 1 Tbsp 100 gram(s) bell pepper, red, sweet, raw 3 serving Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips 2 cup Spinach, fresh 2.5 cup Half and Half Cream 90 grams Parmesan Cheese, shredded 3 dash Pepper, black 4 serving Rice Pasta - Tinkyada Brown Rice Pasta (2oz/56g dry)
cook pasta
heat pan
add oil allow to het until popping, add garlic sauté for about 1min, add chicken and 1 dash of pepper cook until half way done, add pepper and butter continue cooking chicken until done, add spinach sauté 1 min. and cream simmer for 3 mins, add cheese and simmer until thick. add black pepper to taste.
serve over pasta
Serving Size: 3 oz of pasta and 8oz of sauce and veggie
Number of Servings: 4
Recipe submitted by SparkPeople user LEXLEX124.
heat pan
add oil allow to het until popping, add garlic sauté for about 1min, add chicken and 1 dash of pepper cook until half way done, add pepper and butter continue cooking chicken until done, add spinach sauté 1 min. and cream simmer for 3 mins, add cheese and simmer until thick. add black pepper to taste.
serve over pasta
Serving Size: 3 oz of pasta and 8oz of sauce and veggie
Number of Servings: 4
Recipe submitted by SparkPeople user LEXLEX124.
Nutritional Info Amount Per Serving
- Calories: 668.0
- Total Fat: 40.5 g
- Cholesterol: 90.6 mg
- Sodium: 526.4 mg
- Total Carbs: 54.2 g
- Dietary Fiber: 3.2 g
- Protein: 22.1 g
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