Garden Chicken Alfredo
You should absolutely make this incredibly delicious 30-minute, one-pot dinner tonight!
I decided to create this recipe dedicated to fresh garden goodies that you might be harvesting, as the summer comes to a close.
I incorporated zucchini, asparagus, and red pepper, but truthfully, this dish would be stellar with any garden treasures from your summer harvest.
All of the colorful vegetables look so nice together and the homemade Alfredo sauce is divine! If it’s warm outside, I really like this with grilled chicken & vegetable but cooking it on the stovetop works well too.
Chicken Alfredo has such a rich, luxurious and flavorful sauce that coats the vegetables so nicely. With juicy morsels of chicken and crisp asparagus zucchini and peppers, everything pairs together to make a wonderful, comforting meal that is an American favorite.
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Garden Chicken Alfredo
Ingredients
- 1.5 lb chicken cooked; chopped
- 1 TB avocado oil
- 2 zucchini seeded; sliced
- 5 oz asparagus heads, chopped
- 1/2 red pepper chopped
- 2 cups heavy cream
- 4 TB butter
- 1 TB basil fresh; optional
- 1 TB oregano fresh; chopped
- 1 TB Italian seasoning
- 1 tsp herbal seasoning
- 1 tsp garlic powder
- 2 cloves garlic minced
- 6 oz parmesan shredded
Instructions
- In a large skillet or Dutch oven, add oil. Sauté veggies until crisp tender, abour 6 or 7 minutes. Remove from pan and set aside.
- Add butter to pan on medium low heat. Add minced garlic and heavy cream. Warm to a low simmer. Add parmesan cheese. Stir constantly until smooth and melted. Add seasoning.
- Return veggies and chopped chicken back to pan. Stir to combine. Continue to warm ingredients on low heat until to temperature. Top with fresh herbs if desired.
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Notes
Nutrition
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