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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
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-
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.
-
Cover; cook on low setting for 5 to 6 hours.
-
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.
-
Just before serving, stir cooked fettuccine into chicken mixture. Sprinkle with Parmesan cheese.
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745
Calories
43g
Total Fat
44g
Protein
51g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size:
1 serving
- Calories
- 745
- Calories from Fat
- 385
- Total Fat
- 43g
- 66%
- Cholesterol
- 215mg
- 72%
- Sodium
- 660mg
- 28%
- Total Carbohydrate
- 51g
- 17%
- Dietary Fiber
- 5g
- 20%
- Sugars
- 4g
- Protein
- 44g
- Vitamin A
- 72%
- 72%
- Vitamin C
- 50%
- 50%
- Calcium
- 38%
- 38%
- Iron
- 30%
- 30%
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 Vegetable; 4 1/2 Lean Meat; 6 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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Tips from the Betty Crocker Kitchens
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