Chicken Alfredo Zucchini Boats
25 keto chicken recipes to add to your rotation.
Recipe Summary Chicken Alfredo Zucchini Boats
Chicken, mushrooms, onion, broccoli and Classico® Creamy Alfredo sauce add the perfect punch to these zucchini boats!
Ingredients | Baked Chicken And Zucchini Recipes Easy3 medium zucchini, halved lengthwise2 (4 ounce) skinless, boneless chicken breast halves, cut into bite-size pieces2 tablespoons butter¼ cup chopped onion5 sliced fresh mushrooms¼ cup bite-size broccoli florets1 (15 ounce) jar Classico® Creamy Alfredo Sauceground black pepper to taste1 roma (plum) tomato, thinly slicedshredded mozzarella cheese¼ cup grated Parmesan cheeseDirectionsPreheat oven to 350 degrees F (175 degrees C). Spray a rimmed baking sheet with cooking spray.Slice zucchini in half lengthwise and remove inner flesh with a small scoop or spoon leaving a 1/2-inch thick shell. Chop the zucchini flesh and reserve.Lightly oil a non-stick skillet and set over medium heat. Add chicken; cook and stir until beginning to brown, about 5 minutes. Remove chicken from pan.Melt butter in skillet. Add onions, mushrooms, and broccoli. Cook and stir until onions are soft and broccoli is crisp tender, about 8 minutes. Add reserved zucchini flesh and chicken; continue to cook about 5 more minutes.Stir in the Alfredo sauce and bring to a low simmer; simmer 5 minutes. Season with pepper.Fill zucchini boats with Alfredo mixture; place on prepared baking sheet. Top with 1 tablespoon shredded mozzarella cheese, tomato slice, and Parmesan cheese.Bake until zucchini are tender and cheese has melted, about 20 minutes. Let cool 5 minutes before serving.Info | Baked Chicken And Zucchini Recipes Easyprep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
4
Yield:
4 zucchini boats
TAG : Chicken Alfredo Zucchini BoatsTrusted Brands: Recipes and Tips, Classico® Pasta Sauce,
