Chicken Alfredo with Roasted Red Pepper Sauce

This chicken and roasted red pepper alfredo recipe can be on your table in 20 minutes, thanks to the use of precooked, boneless, skinless chicken breast tenders!

5 from 2 votes

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Prep Time 5

Cook Time 15

Total Time 20

Course Main Course

Cuisine American

Servings

Calories 556 kcal

Ingredients

8 ounces cooked boneless skinless chicken breast, cut into bite sized pieces
8 ounces (1/2 jar) roasted red peppers drained and roughly chopped
1 Tablespoon avocado oil or other healthy cooking oil
1 Tablespoon all-purpose flour
1 small onion diced medium
2 cloves garlic minced
4 ounces half and half
4 ounces skim milk
4 ounces low fat white cheese I used low fat white cheddar
4 ounces grated Parmesan cheese
¼ teaspoon salt
¼ teaspoon white pepper or black pepper
½ cup (1 large bunch) flat leaf parsley finely chopped
½ pound pasta (your favorite type) cooked to al dente

Instructions

Roasted Red Pepper Alfredo Sauce:

Heat oil in a medium sized pan over medium heat. Add onions and garlic and saute 4 minutes, or until tender. Stir in flour and cook for 1 minute.
Reduce heat to medium-low and add half and half, milk, cheese, salt and pepper. Stir until cheese has melted. Add roasted peppers to sauce.
Remove from heat and pour sauce into food processor or blender to puree, or use an immersion blender.

Finishing Steps:

Transfer sauce back into hot pan and stir in cooked chicken (reserve a little for garnishing the top) and toss with cooked pasta. Taste and adjust seasonings.
Garnish with more Parmesan cheese and chopped parsley, if desired.

Nutrition

Serving: 0.25reccipeCalories: 556kcalCarbohydrates: 53gProtein: 40gFat: 19gSaturated Fat: 9gCholesterol: 78mgSodium: 1626mgPotassium: 635mgFiber: 3gSugar: 4gVitamin A: 1405IUVitamin C: 39.8mgCalcium: 554mgIron: 2.4mg