Baked Chicken Alfredo w/ Veggie

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 511.5
  • Total Fat: 9.0 g
  • Cholesterol: 39.7 mg
  • Sodium: 553.3 mg
  • Total Carbs: 75.2 g
  • Dietary Fiber: 8.9 g
  • Protein: 30.7 g

View full nutritional breakdown of Baked Chicken Alfredo w/ Veggie calories by ingredient
Submitted by:

Introduction

Need a frying pan and 12 inch cooking pan. Need a frying pan and 12 inch cooking pan.
Number of Servings: 12

Ingredients

    Onions, raw, .5 cup, chopped
    Yellow Peppers (bell peppers), 4 strips
    Green Peppers (bell peppers), 0.5 cup, chopped
    *Peppers, sweet, red, fresh, .25 cup, chopped
    Zucchini, 2 cup, sliced
    *Summer Squash, 2 cup, sliced
    Spinach, fresh, 1 cup
    *Crisco Pure Vegetable Oil, 3 tbsp
    Kroger Whole Wheat Pasta (cooked), 19 serving
    *Tyson boneless, skinless chicken breast, 16.10 oz
    Kroger Fat free mozzarella cheese, 16 serving
    Classico Light Alfredo Sauce, 7 serving

Directions

Satueed Veggetables in a pan with 2tbs of vegetable oil
Chop chicken into 1 inch cubes and cook in pan w/ 1bs of oil
Boil pasta for 15min
Combine all ingredients in a large mixing boil
Add Alfredo sauce and 8 servings of the mozzarella to pasta mix.
PreHeat oven to 350 degree
Add mixture to 12 inch pan
Apply remaining mozzarella to the top of the mixture
Cook in oven for 30 min or until light brown on top coat.

Serving Size: 1 cup

Number of Servings: 12

Recipe submitted by SparkPeople user EBONIJO.

Rate This Recipe