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(1)
90 minutes
Prep: 30 minutes
Cook: 60 minutes
365 calories per serving view nutrition facts
6 servings
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| 1 1/2 | cup | wild rice | cooked |
| 1 1/2 | cup | rice | cooked |
| 17 | ounces | alfredo sauce | |
| 1/2 | teaspoon | tarragon leaves | or marjoram leaves |
| 1/8 | teaspoon | black pepper | |
| 6 | each | chicken breasts | halves, boneless, skinless |
| 1/4- 1/2 | teaspoon | seasoned salt | |
| 1 1/2 | cup | asparagus | chopped |
| 1 1/2 | cup | mushrooms | sliced |
| 1/3 | cup | sweet red bell pepper | roasted, sliced |
Heat oven to 350 degrees. Mix rices, 3/4 cup of the alfredo sauce, 1/4 teaspoon of the tarragon and the pepper in ungreased 13x9x2 inch baking dish.
Spray 12 inch nonstick skillet with cooking spray; heat over medium high heat. Sprinkle chicken with seasoned salt. Cook chicken in skillet 3-4 minutes, turning once, until brown. Place chicken on rice mixture.
Mix remaining alfredo sauce, remaining tarragon, the asparagus, mushrooms and bell peppers. Spoon over chicken and rice. Cover and bake for 1 hour or until juice of chicken is no longer pink when centers of thickest pieces are cut.
Makes 6 servings.
| % Daily Value* | |
| Total Fat 4.0g | 6% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 658mg | 27% |
| Total Carbohydrate 48.0g | 16% |
| Dietary Fiber 2.0g | 9% |
| Sugars 1.0g | |
| Protein 33.0g | 66% |
| Vitamin A | 9% | Vitamin C | 15% | |
| Calcium | 4% | Iron | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Nothing epitomizes summer cooking more than grilling. However, grilling can be very confusing. The more recipes, cookbooks, and...
This was so easy and quick to make. It was a bit too sweet for me but my husband and kids loved it!
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