SLOW COOKER ITALIAN CHICKEN ALFREDO RECIPE | ALLRECIPES
I came up with this recipe with ingredients on hand and it instantly became a family favorite! You can even make it using low sodium/fat free/reduced fat ingredients and it still has a wonderful flavor!
Provided by TLSmith
Categories Italian Recipes
Total Time 5 hours 20 minutes
Prep Time 20 minutes
Cook Time 5 hours 0 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Spray the crock of a slow cooker with non-stick cooking spray. Place chicken breasts in crock. Combine Italian dressing mix, and water in a small bowl. Pour over chicken; sprinkle with garlic, cover, and cook on Low 4 hours.
- After 4 hours, whisk softened cream cheese and cream of chicken soup together in a bowl. Pour over chicken; stir in mushrooms. Cover and cook on Low for 1 additional hour.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
- To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley.
Nutrition Facts : Calories 618.5 calories, CarbohydrateContent 53.2 g, CholesterolContent 133.6 mg, FatContent 26.3 g, FiberContent 2.6 g, ProteinContent 40.2 g, SaturatedFatContent 14.1 g, SodiumContent 1673.5 mg, SugarContent 5.1 g
CHICKEN FETTUCCINI ALFREDO RECIPE | ALLRECIPES
This is a family favorite. A creamy, cheesy Alfredo dish, great with a salad and garlic bread.
Provided by Emily
Categories Italian Recipes
Total Time 1 hours 0 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.
Nutrition Facts : Calories 672.9 calories, CarbohydrateContent 57 g, CholesterolContent 132.8 mg, FatContent 30.8 g, FiberContent 3.2 g, ProteinContent 43.3 g, SaturatedFatContent 18.9 g, SodiumContent 1385.9 mg, SugarContent 8.2 g
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FETTUCCINE ALFREDO RECIPE | REE DRUMMOND | FOOD NETWORK
Reviews 4.7
Total Time 20 minutes
Category main-dish
- Cook the pasta according to package directions. In a saucepan or skillet over low heat, warm the butter and cream. Season with salt and pepper. Place half of the Parmesan into a large serving bowl. Pour the warm butter/cream mixture over the top. Drain the pasta and immediately pour it into the bowl. Toss a couple of times, and then sprinkle in the other half of the Parmesan. Toss to combine, thinning with pasta water if necessary. Serve immediately as a main course or accompaniment to meat or salad. Delicious!
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Reviews 4.5
Total Time 25 minutes
Calories 580 per serving
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