Simple Way to Prepare Quick Chicken Vegetable Alfredo

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, chicken vegetable alfredo. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Chicken Vegetable Alfredo is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They’re nice 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. Prepare 12 mini multi colored sweet peppers, seeded and cut into rings
3. Get half cup minced onions
4. Get half cup chopped celery
5. Make ready box sliced mushrooms
6. Get 1 pkg grape tomatoes halved and seeded
7. Prepare 3 handfuls fresh spinach
8. Take 2 jars Alfredo sauce
9. Make ready vegatable broth
10. Take to taste Italian seasoning blend
11. Take to taste Dill weed
12. Make ready to taste paprika
13. Prepare to taste parsley
14. Get to taste salt
15. Make ready 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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