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Chicken Breasts with Wild Rice Alfredo

By

Wild rice and mushrooms bring a rustic flavor to an updated version of the classic chicken and pasta dish.

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Rate this recipe 4.7/5 (3 Votes)

Ingredients

  • 3/4 cup uncooked wild rice, rinsed and drained
  • 1/2 can (14 oz) roasted garlic-seasoned chicken broth
  • 1/2 cup water
  • 1/2 teaspoon dried thyme leaves
  • 1 tablespoon butter or margarine
  • 3 boneless skinless chicken breast halves (about 1 lb)
  • 1 1/2 cups sliced fresh mushrooms
  • 1/2 jar (7 oz) roasted red bell peppers, drained and chopped
  • 1 cup Alfredo pasta sauce

Details

Servings 3
Preparation time 25mins
Cooking time 75mins
Adapted from pillsbury.com

Preparation

Step 1

In 2-quart saucepan, heat wild rice, broth and water to boiling over high heat. Reduce heat to low. Cover and simmer 45 to 60 minutes or until rice kernels are open and almost tender; drain if necessary. Stir in thyme. Spread rice in ungreased 9x9-inch glass baking dish.

Heat oven to 350°F. In 12-inch skillet, heat butter over medium-high heat. Cook chicken in butter 8 to10 minutes, turning once, until brown. Place on cooked rice. Add mushrooms to skillet. Cook 3 to 5 minutes, stirring occasionally, until lightly browned. Stir in bell peppers and Alfredo sauce; pour over chicken.

Bake uncovered 45 to 55 minutes or until mixture is bubbly and juice of chicken is no longer pink when centers of thickest pieces are cut.

Nutrition Facts
Serving Size: 1 Serving
Calories 720

Calories from Fat 360

% Daily Value
Total Fat 41g 62%
Saturated Fat 21g 107%
Trans Fat 1 1/2g 
Cholesterol 180mg 60%
Sodium 820mg 34%
Total Carbohydrate 44g 15%
Dietary Fiber 4g 15%
Sugars 5g 
Protein 44g 
Vitamin A 60%
Vitamin C 50%
Calcium 30%
Iron 15%
Exchanges:2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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