Chicken Vegetable Alfredo.
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Chicken Vegetable Alfredo cuisine is really a dish that's classified as an easy task to make. through the use of elements that exist around you very easily, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Chicken Vegetable Alfredo dishes that you just make.
Alright, don't linger, let's course of action this chicken vegetable alfredo formula with 16 components which are definitely easy to find, and we have to process them at the very least through 5 ways. You should devote a while on this, so the resulting food could be perfect.
Composition of Chicken Vegetable Alfredo:
- Require 1.5 lbs of chicken tenders (about 10).
- Need 12 - mini multi colored sweet peppers, seeded and cut into rings.
- You need half - cup minced onions.
- Prepare half - cup chopped celery.
- Prepare box - sliced mushrooms.
- Need 1 pkg grape tomatoes halved and seeded.
- Require 3 handfuls fresh spinach.
- Give 2 jars - Alfredo sauce.
- Prepare of vegatable broth.
- Require to taste for Italian seasoning blend.
- Provide to taste Dill weed.
- Give to taste for paprika.
- Provide to taste parsley.
- Prepare to taste salt.
- Prepare to taste of fresh ground black pepper.
- Require - multi colored penne pasta, cooked for service.
Chicken Vegetable Alfredo making:
- 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.
- Add both jars of Alfredo sauce, thin with vegatable broth for desired consistency if necessary, check taste and add any additional seasoning needed.
- Reduce heat to slow simmer and allow flavors to marry for about 30 mins, stirring occasionally.
- Fold in grape tomatoes, allow to cook about 5 mins more.
- 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.
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