Chicken And Peas With Pink Alfredo Sauce Recipes

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CHICKEN & VEGETABLE ALFREDO

This hearty pasta dish from Linda Morten of Katy, Texas offers great garlic-basil flavor in a fraction of the time. Just think of how pretty this colorful dish will look on your table tonight! Tip: If you can't find basil and garlic goat cheese, buy plain goat cheese and add 1 teaspoon dried basil leaves to chicken and toss before cooking in butter.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 12



Chicken & Vegetable Alfredo image

Steps:

  • Cook fettuccine according package directions. Meanwhile, in a large skillet, saute chicken and peas in butter until chicken is no longer pink. Add tomatoes and garlic; cook 2 minutes longer. , Combine the flour, salt, pepper and cream; stir into chicken mixture. Bring to a boil. Cook and stir for 1-2 minutes or until thickened., Stir in goat cheese and parsley; cook and stir until cheese is melted. Drain fettuccine; toss with chicken mixture.

Nutrition Facts : Calories 438 calories, Fat 16g fat (10g saturated fat), Cholesterol 97mg cholesterol, Sodium 403mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 4g fiber), Protein 35g protein.

3 ounces uncooked fettuccine
1 boneless skinless chicken breast (6 ounces), cubed
3/4 cup fresh sugar snap peas
2 teaspoons butter
1/2 cup grape tomatoes
1/2 teaspoon all-purpose flour
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup half-and-half cream
1/4 cup basil and roasted garlic goat cheese
2 tablespoons minced fresh parsley

CHICKEN AND PEAS WITH PINK ALFREDO SAUCE

This chicken topped with a creamy mixture of marinara sauce, half-and-half, peas and Parmesan cheese makes the perfect weeknight recipe.

Provided by My Food and Family

Categories     Recipes

Time 50m

Yield 4 servings

Number Of Ingredients 6



Chicken and Peas with Pink Alfredo Sauce image

Steps:

  • Preheat oven to 375°F. Coat chicken with flour; place in 2-qt. baking dish sprayed with cooking spray.
  • Mix remaining ingredients; pour over chicken.
  • Bake 30 min. or until chicken is cooked through (165ºF).

Nutrition Facts : Calories 280, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 310 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 5 g, Protein 31 g

4 small boneless skinless chicken breasts (1 lb.)
1/2 cup flour
3/4 cup CLASSICO Tomato and Basil Pasta Sauce
1/4 cup half-and-half
1/2 cup frozen peas
1/4 cup KRAFT Grated Parmesan Cheese

CHICKEN VEGGIE ALFREDO

My family loves this dinner—it's easy to make and a great way to save time after a busy day. If you'd like, add other veggies to suit your family's tastes. —Jennifer Jordan, Hubbard, Ohio

Provided by Taste of Home

Categories     Dinner

Time 6h10m

Yield 4 servings.

Number Of Ingredients 11



Chicken Veggie Alfredo image

Steps:

  • In a large skillet, brown chicken in oil. Transfer to a 3-qt. slow cooker. In a large bowl, combine the Alfredo sauce, corn, peas, mushrooms, onion, water, garlic salt and pepper. , Pour over chicken. Cover and cook on low for 6-8 hours or until a thermometer reads 165°. Serve with linguine.

Nutrition Facts : Calories 435 calories, Fat 19g fat (9g saturated fat), Cholesterol 94mg cholesterol, Sodium 1202mg sodium, Carbohydrate 30g carbohydrate (11g sugars, Fiber 5g fiber), Protein 33g protein.

4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon canola oil
1 jar (16 ounces) Alfredo sauce
1 can (15-1/4 ounces) whole kernel corn, drained
1 cup frozen peas, thawed
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/2 cup chopped onion
1/2 cup water
1/2 teaspoon garlic salt
1/4 teaspoon pepper
Hot cooked linguine

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