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Chicken Alfredo with Sun-Dried Tomatoes

  • 3 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 3/4 lb. boneless, skinless chicken breasts, cut into strips
  • 1 medium onion, sliced
  • 1/4 cup sun-dried tomatoes, cut into thin strips
  • 1 1/4 cups water
  • 1 cup milk
  • 1/2 tsp. garlic powder
  • 1 package Knorr® Pasta Sides™ - Alfredo
  • 1/2 cup frozen green peas, partially thawed
  • Ground black pepper to taste



Amount per serving


All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 1 Melt Spread in large skillet over medium-high heat and cook chicken, stirring occasionally, 2 minutes or until almost done; remove and set aside.
  • 2 Stir onion and tomatoes into same skillet and cook 2 minutes or until onion is tender. Stir in water, milk and garlic powder and bring to the boiling point. Stir in Knorr® Italian Sides™ - Alfredo and continue boiling over medium heat, stirring occasionally, 7 minutes or until pasta is tender. Add chicken, peas and pepper and continue cooking, stirring occasionally, until chicken is thoroughly cooked.

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