VEGETABLES AND CHICKEN CASSEROLE WITH ALFREDO SAUCE
15-20
min
cooking time
4
servings
easy
difficulty

VEGETABLES AND CHICKEN CASSEROLE WITH ALFREDO SAUCE

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Ingredients

  • One 10-oz container Giovanni Rana Alfredo Sauce
  • 1 pound boneless, skinless chicken breast striped
  • 1 pound skinless pumpkin, cut into 1 inch cubes
  • 1 green bell pepper, cut into 1 inch cubes
  • 2 medium potatoes, cut into 1 inch cubes
  • 6 tbsp extravirgin olive oil, divided
  • 2 tbsp fresh thyme leaves
  • Salt and pepper to taste
15-20
min
cooking time
4
servings
easy
difficulty

Preparation

Heat 3 tbsp of the oil in a 12-inch skillet over medium high heat. Add the chicken stripes and cook until thoroughly cooked, about 4-5 minutes. Remove the cooked chicken onto a plate.

Pour remaining oil into the skillet; add the potatoes and sauté for 5-6 minutes. Add pumpkin and red pepper and sauté until they start to soften about 3-4 minutes. Lower the heat to medium and add the chicken back into the skillet along with the thyme leaves. Stir everything together, season with salt and pepper to taste and cook 2-3 more minutes until vegetables are cooked.

Top with Alfredo Sauce, cover with a lid until the sauce melts and gets warm and serve immediately.