Slow-and-Easy Chicken Alfredo

• Meat

  • 3 cut into 4-inch pieces 1 1/4 lb. boneless skinless chicken thighs, boneless skinless

• Produce

  • 3 cups Broccoli, frozen cuts
  • 1 (4.5-oz. jar Mushrooms
  • 1/2 cup Red bell pepper, roasted

• Condiments

  • 1 (16-oz. jar Alfredo sauce

• Pasta & Grains

  • 10 oz Fettuccine

• Dairy

  • 2 tbsp Parmesan cheese, fresh

• Beer, Wine & Liquor

  • 2 tbsp Sherry, dry

Found on pillsbury.com

Description

Ingredients

• 1 1/4 lb. boneless skinless chicken thighs, cut into 3/4-inch pieces
• 1 (4.5-oz.) jar sliced mushrooms, drained
• 1/2 cup roasted red bell pepper strips (from a jar)
• 2 tablespoons dry sherry, if desired
• 1 (16-oz.) jar Alfredo sauce
• 3 cups Frozen Broccoli Cuts
• 10 oz. uncooked fettuccine
• 2 tablespoons shredded fresh Parmesan cheese

Directions

• 1 In 3 1/2 to 4-quart slow cooker, layer chicken, mushrooms and roasted pepper strips. Drizzle with sherry. Evenly pour Alfredo sauce on top.
• 2 Cover; cook on low setting for 5 to 6 hours.
• 3 About 25 minutes before serving, rinse broccoli with warm water to thaw; drain well. Add broccoli to chicken mixture. Increase heat setting to high; cover and cook an additional 20 minutes. Meanwhile, cook fettuccine to desired doneness as directed on package. Drain.
• 4 Just before serving, stir cooked fettuccine into chicken mixture. Sprinkle with Parmesan cheese.

Nutrition