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Chicken & Artichoke Alfredo au Gratin

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WHAT YOU'LL NEED

  • 2 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 medium red bell pepper, sliced
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 1/2 cups water
  • 1/2 cup 2% milk
  • 1 package Knorr® Pasta Sides™ - Alfredo
  • 1 box (10 oz.) frozen artichoke hearts, thawed and drained
  • 2 Tbsp. plain dry bread crumbs
  • 2 Tbsp. grated Parmesan cheese

NUTRITIONAL INFORMATION

 

Amount per serving

Calories360
Calories from Fat100
Total Fat11g
Saturated Fat4g
Trans Fat0g
Cholesterol85mg
Sodium610mg
Total Carbs31g
Dietary Fiber5g
Sugars5g
Protein33g
Calcium15%
Iron10%
Vitamin C70%
Vitamin A30%

Let's Get Cooking

  • 1 Heat 1 tablespoon Spread in large nonstick skillet over medium-high heat and brown chicken. Remove chicken from skillet and keep warm.
  • 2 Heat remaining 1 tablespoon Spread in same skillet over medium heat and cook red pepper and onion, stirring occasionally, until crisp-tender, about 4 minutes. Stir in garlic and cook 30 seconds. Add water and milk. Bring to a boil.
  • 3 Stir in Knorr® Alfredo Pasta Sides. Reduce heat and simmer, stirring occasionally, about 8 minutes. Stir in artichokes and chicken and cook until chicken is thoroughly cooked, about 2 minutes. Turn into greased 2-quart casserole. Sprinkle with bread crumbs and cheese; broil until golden, about 2 minutes.