Creamy Chicken Alfredo Chowder |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Chicken breasts are cooked with onion, garlic and mushrooms, then combined with light Alfredo sauce, peppers, great northern beans and chicken broth. Ingredients:
2 teaspoons vegetable oil |
1 lb boneless skinless chicken breast, cut into bite-size pieces |
1 medium onion, chopped |
2 garlic cloves, minced |
1 (8 ounce) package sliced fresh mushrooms |
1 (10 ounce) container refrigerated low-fat alfredo sauce |
1 cup roasted red pepper, drained and chopped |
2 (15 ounce) cans great northern beans, rinsed and drained |
1 cup reduced-sodium chicken broth |
pesto sauce, optional for garnish (optional) |
Directions:
1. In a nonstick dutch oven, heat oil over medium-high heat.
2. Saute chicken 2 minutes, then reduce heat to medium.
3. Add onion, garlic and mushrooms and saute 2 minutes.
4. Add Alfredo sauce, red peppers, beans, and chicken broth; cover and simmer over low heat 10 minutes.
5. To serve, spoon chowder into soup bowls; top each serving with a small dollop of pesto, if desired.
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