Ingredients for Meijer's Chicken Alfredo
- Boneless Skinless Chicken Breast Halves
- Garlic Clove
- Olive Oil
- Condensed Cream Of Chicken Soup
- 1/2 cup milk
- Dry Mustard
- Black Pepper
- Parmesan Cheese
- Fettuccine Pasta
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How to Make Meijer's Chicken Alfredo
- Cook 1 pound pasta according to package directions.
- While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces, and 2 cloves minced garlic. Cook until chicken is browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- In the same skillet, whisk together 1 (10.75 ounce) can Meijer's Cream of Chicken soup, 1/2 cup milk, 1 teaspoon Dijon mustard, and 1/4 teaspoon black pepper.
- Return chicken to the skillet.
- Simmer, covered, for 8-10 minutes, or until chicken is heated through and the sauce has thickened slightly.
- Remove chicken from the sauce and stir in 1 cup shredded Parmesan cheese until melted and smooth.
- Slice each chicken breast diagonally into 3/4-inch slices.
- Divide cooked pasta among plates. Arrange chicken slices over the pasta and spoon the creamy Alfredo sauce generously on top.
- (Optional) Garnish with fresh parsley and serve immediately. Add 2 cups of cooked spinach to the sauce during step 5 for extra color and nutrients.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
2g
Fat
26g
Carbs
2g
