Ingredients for Stuffed Chicken Breast Alfredo With A Creamy Cheese Twist Ragu
- Chicken Breasts
- Salt
- Black Pepper
- Arugula
- 4 tablespoons crumbled feta cheese
- Bacon
- Cream Cheese Spread
- 1/2 cup milk
- Alfredo Sauce
- 1/4 cup grated Parmesan cheese
- 2 tablespoons pine nuts
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How to Make Stuffed Chicken Breast Alfredo With A Creamy Cheese Twist Ragu
- Preheat oven to 350°F (175°C).
- Season 4 boneless, skinless chicken breasts (6-8 oz each) generously with salt and pepper.
- On a clean work surface, lay each chicken breast flat, smooth side down.
- Fill and roll: Layer each breast with 12-15 arugula leaves (about 1 cup), 1 bacon strip (cooked and crumbled), and 1 tablespoon of crumbled feta cheese.
- Starting at the narrow end, roll up chicken tightly and secure with a toothpick.
- Transfer chicken to a 2-quart baking dish sprayed with non-stick cooking spray.
- In a small saucepan, heat 1 cup of your favorite ragu sauce and 1/2 cup milk over low heat.
- Gradually whisk in 4 ounces (1/2 cup) of cream cheese until melted and smooth, creating a creamy Alfredo sauce.
- Pour the creamy ragu alfredo sauce evenly over the chicken.
- Sprinkle with 1/4 cup grated Parmesan cheese and 2 tablespoons of pine nuts.
- Bake uncovered for 35-40 minutes, or until chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Let chicken rest for 5 minutes before removing toothpicks.
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
6g
Fat
63g
Carbs
0g
