Chicken Veggie Alfredo Recipe

By mkuchel

Ingredients

• 4 boneless skinless chicken breast halves (4 ounces each)
• 1 tablespoon canola oil
• 1 jar (16 ounces) Alfredo sauce
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 cup frozen peas, thawed
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 1/2 cup chopped onion
• 1/2 cup water
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper
• Hot cooked linguine

Preparation

Step 1

In a large skillet, brown chicken in oil. Transfer to a 3-qt. slow cooker. In a large bowl, combine the Alfredo sauce, corn, peas, mushrooms, onion, water, garlic salt and pepper.
Pour over chicken. Cover and cook on low for 6-8 hours or until a meat thermometer reads 170°. Serve with linguine. Yield: 4 servings.