Step-by-Step Guide to Make Ultimate Chicken Vegetable Alfredo

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, chicken vegetable alfredo. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Chicken Vegetable Alfredo is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Chicken Vegetable Alfredo is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have 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. Get 12 mini multi colored sweet peppers, seeded and cut into rings
3. Prepare half cup minced onions
4. Make ready half cup chopped celery
5. Take box sliced mushrooms
6. Take 1 pkg grape tomatoes halved and seeded
7. Get 3 handfuls fresh spinach
8. Prepare 2 jars Alfredo sauce
9. Make ready 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. Prepare to taste salt
15. Take to taste fresh ground black pepper
16. Take 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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