Chicken alfredo... with a lot of extras added in. Very simple recipe, but a filling one pot meal for the family.
1. Cook the bacon and set aside. Chop all the vegetables and crumble the bacon strips when they have cooled enough to handle.
2. Add chicken and oil to a large skillet, turning the chicken strips frequently to cook. Meanwhile, in a large pot, cook the pasta according to package directions.
3. Add onion, garlic, broccoli, sun-dried tomatoes, and bacon to the chicken in the skillet. Cook until veggies are tender.
4. Drain the pasta and then return to the pot. Add the chicken and veggies and the jar of Sauce. Stir thoroughly on low heat to bring sauce up to temperature and make sure everything is combined.
If I am planning on making this for dinner, I will usually make bacon for breakfast in the morning, saving the time I have to prepare the bacon in the evening. So I end up with a little bit less bacon in the pot later. I have estimated the cooking time, since I often will chop everything up much earlier in the day to save time in the evening.
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Serving Size: 1 Serving (295g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 541 | ||
Calories from Fat: 290 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.3g | 43 % | |
Saturated Fat 10.5g | 53 % | |
Monounsaturated Fat 8.2g | ||
Polyunsanturated Fat 7.8g | ||
Cholesterol 129.6mg | 40 % | |
Sodium 1921.4mg | 66 % | |
Potassium 600.3mg | 16 % | |
Total Carbohydrate 25.9g | 8 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 22.7g | ||
Protein 36g | 51 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 541
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