ALFREDO PACKETS RECIPES

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EASY CHICKEN AND BROCCOLI ALFREDO RECIPE | ALLRECIPES



Easy Chicken and Broccoli Alfredo Recipe | Allrecipes image

Fresh broccoli and tender chunks of chicken breast are combined with a creamy sauce flavored with Parmesan cheese and basil, then mixed with hot cooked fettuccine.

Provided by Philadelphia

Categories     PHILADELPHIA Cream Cheese

Total Time 22 minutes

Prep Time 10 minutes

Yield 4 (2 cup) servings

Number Of Ingredients 8

8 ounces fettuccine or spaghetti, uncooked
2 cups fresh broccoli florets
¼ cup KRAFT Zesty Italian Dressing
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 ⅔ cups milk
4 ounces PHILADELPHIA Cream Cheese, cubed
¼ cup KRAFT Grated Parmesan Cheese
½ teaspoon dried basil leaves

Steps:

  • Cook pasta as directed on package, adding broccoli to the boiling water for the last 2 min. of the pasta cooking time. Drain pasta mixture.
  • Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until chicken is cooked through, stirring occasionally. Stir in milk, cream cheese, Parmesan cheese and basil. Bring to boil, stirring constantly. Cook 1 to 2 min. or until sauce is well blended and heated through.
  • Add chicken mixture to pasta mixture; mix lightly.

Nutrition Facts : Calories 626.2 calories, CarbohydrateContent 60 g, CholesterolContent 110.6 mg, FatContent 26.5 g, FiberContent 3.9 g, ProteinContent 35.9 g, SaturatedFatContent 10 g, SodiumContent 543.2 mg, SugarContent 6.6 g

CHICKEN AND SPINACH ALFREDO LASAGNA RECIPE | ALLRECIPES



Chicken and Spinach Alfredo Lasagna Recipe | Allrecipes image

A different, yet wonderful twist on normal lasagna!

Provided by Sue

Categories     Italian Recipes

Total Time 2 hours 0 minutes

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 12 servings

Number Of Ingredients 14

1 (8 ounce) package lasagna noodles
3 cups heavy cream
2 (10.75 ounce) cans condensed cream of mushroom soup
1 cup grated Parmesan cheese
¼ cup butter
1 tablespoon olive oil
½ large onion, diced
4 cloves garlic, sliced
5 mushrooms, diced
1 roasted chicken, shredded
salt and ground black pepper to taste
1 cup ricotta cheese
1 bunch fresh spinach, rinsed
3 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water.
  • In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.
  • Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms. Mix in the chicken, and cook until heated through. Season with salt and pepper.
  • Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach, 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/3 the cream sauce mixture, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce.
  • Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.

Nutrition Facts : Calories 591.3 calories, CarbohydrateContent 22 g, CholesterolContent 159.5 mg, FatContent 43.7 g, FiberContent 1.5 g, ProteinContent 28.7 g, SaturatedFatContent 23 g, SodiumContent 846.8 mg, SugarContent 2.4 g

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