Chicken Alfredo Zucchini Boats recipe
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Ingredients
- 3 medium zucchini, halved lengthwise 2 (4 ounce) skinless, boneless chicken breast halves, cut into bite-size pieces 2 tablespoons butter ¼ cup chopped onion 5 sliced fresh mushrooms ¼ cup bite-size broccoli florets 1 (15 ounce) jar Classico® Creamy Alfredo Sauce ground black pepper to taste 1 roma (plum) tomato, thinly sliced shredded mozzarella cheese ¼ cup grated Parmesan cheese
Nutrition Info
- 386 caloriescarbohydrate: 14.5 gcholesterol: 150.3 mgfat: 26.3 gfiber: 2.9 gprotein: 24.1 gsaturatedFat: 15 gservingSize: -sodium: 1324.4 mgsugar: 5.8 gtransFat: : -unsaturatedFat: : -
Directions Chicken Alfredo Zucchini Boats
Directions
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Preheat 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.