How to Make Perfect Chicken Vegetable Alfredo

Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, chicken vegetable alfredo. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Chicken Vegetable Alfredo is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Chicken Vegetable Alfredo is something which I’ve loved my whole life.

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

The ingredients needed to make Chicken Vegetable Alfredo:

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