Dinner

Chicken Alfredo with artichoke hearts and sundried tomatoes is for Dinner.

Chicken Alfredo with artichoke hearts and sundried tomatoes takes 20 minutes to prepare.

Chicken Alfredo with artichoke hearts and sundried tomatoes takes 30 minutes to cook.

Chicken Alfredo with artichoke hearts and sundried tomatoes makes 15 servings.

The ingredients for Chicken Alfredo with artichoke hearts and sundried tomatoes are:

4 chicken thighs, boiled
1 box whole grain penne pasta, cooked according to directions on box
1 cup mozzarella cheese
1 jar Garlic roasted alfredo sauce
1/4 cup pesto
1/2 cup sundried tomatoes
1/2 cup parmesan cheese
1 bottle of marinated artichoke hearts, drained and cut up

Here is how you make Chicken Alfredo with artichoke hearts and sundried tomatoes:

Preheat oven to 350 degrees. Boil chicken thighs until done, then cut up into 1" cubes, or slices. While chicken is cooking, boil penne pasta according to package directions. Mix all other ingredients together in large casserole dish, leaving out 1/4 cup parmesan. Add drained pasta and chicken to casserole, stirring well to mix. Sprinkle with remaining Parmesan, and cook for 30 minutes uncovered until warmed through, and Parmesan on top is slightly browned. Serve immediately. Serving Size: Makes 15 1 cup servingsNumber of Servings: 15Recipe submitted by SparkPeople user HKBATEMAN228.

The nutritional information for Chicken Alfredo with artichoke hearts and sundried tomatoes is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 345.1

• Total Fat: 11.4 g
• Cholesterol: 50.0 mg
• Sodium: 469.1 mg
• Total Carbs: 43.9 g
• Dietary Fiber: 6.8 g
• Protein: 16.6 g

Chicken Alfredo with artichoke hearts and sundried tomatoes is Italian cuisine.