How to Make Rotolo's Chicken Alfredo

Chicken Alfredo Zucchini Boats

Creamy alfredo sauce, chicken, & parmesan cheese.

Recipe Summary Chicken Alfredo Zucchini Boats

Chicken, mushrooms, onion, broccoli and Classico® Creamy Alfredo sauce add the perfect punch to these zucchini boats!

Ingredients | Rotolo's Chicken Alfredo

3 medium zucchini, halved lengthwise

2 (4 ounce) skinless, boneless chicken breast halves, cut into bite-size pieces

2 tablespoons butter

¼ cup chopped onion

5 sliced fresh mushrooms

¼ cup bite-size broccoli florets

1 (15 ounce) jar Classico® Creamy Alfredo Sauce

ground black pepper to taste

1 roma (plum) tomato, thinly sliced

shredded mozzarella cheese

¼ cup grated Parmesan cheese

Directions

Preheat oven to 350 degrees F (175 degrees C). Spray a rimmed baking sheet with cooking spray.

Slice zucchini in half lengthwise and remove inner flesh with a small scoop or spoon leaving a 1/2-inch thick shell. Chop the zucchini flesh and reserve.

Lightly oil a non-stick skillet and set over medium heat. Add chicken; cook and stir until beginning to brown, about 5 minutes. Remove chicken from pan.

Melt butter in skillet. Add onions, mushrooms, and broccoli. Cook and stir until onions are soft and broccoli is crisp tender, about 8 minutes. Add reserved zucchini flesh and chicken; continue to cook about 5 more minutes.

Stir in the Alfredo sauce and bring to a low simmer; simmer 5 minutes. Season with pepper.

Fill zucchini boats with Alfredo mixture; place on prepared baking sheet. Top with 1 tablespoon shredded mozzarella cheese, tomato slice, and Parmesan cheese.

Bake until zucchini are tender and cheese has melted, about 20 minutes. Let cool 5 minutes before serving.

Info | Rotolo's Chicken Alfredo

prep: 10 mins cook: 45 mins total: 55 mins Servings: 4 Yield: 4 zucchini boats

TAG : Chicken Alfredo Zucchini Boats

Trusted Brands: Recipes and Tips, Classico® Pasta Sauce,