Steps to Make Quick Chicken Vegetable Alfredo

Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, chicken vegetable alfredo. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Chicken Vegetable Alfredo is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They are nice and they look fantastic. Chicken Vegetable Alfredo is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can cook chicken vegetable alfredo using 16 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Chicken Vegetable Alfredo:

1. Get 1.5 lbs chicken tenders (about 10)
2. Prepare 12 mini multi colored sweet peppers, seeded and cut into rings
3. Take half cup minced onions
4. Prepare half cup chopped celery
5. Prepare box sliced mushrooms
6. Get 1 pkg grape tomatoes halved and seeded
7. Get 3 handfuls fresh spinach
8. Take 2 jars Alfredo sauce
9. Take vegatable broth
10. Prepare to taste Italian seasoning blend
11. Get to taste Dill weed
12. Take to taste paprika
13. Prepare to taste parsley
14. Make ready to taste salt
15. Get to taste fresh ground black pepper
16. Prepare multi colored penne pasta, cooked for service

Instructions to make Chicken Vegetable Alfredo:

1. 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
2. Add both jars of Alfredo sauce, thin with vegatable broth for desired consistency if necessary, check taste and add any additional seasoning needed
3. Reduce heat to slow simmer and allow flavors to marry for about 30 mins, stirring occasionally
4. Fold in grape tomatoes, allow to cook about 5 mins more
5. 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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