What's Cooking, Shaker? is a food-related blog for and by the members of the Shaker Heights Ward.

Monday, March 10, 2014

Veggie and Chicken Alfredo

Veggie and Chicken Alfredo
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen

1 1/2 lbs chicken breast, cut into 1/2-inch pieces
1/2 medium onion, chopped
1 tbsp dried basil leaves
1 tbsp olive oil
1 tsp lemon pepper
1/4 tsp fresh ground ginger
1/2 lb broccoli, coarsely chopped
1 red bell pepper, chopped
1 (8-oz) can sliced water chestnuts, drained
1 cup baby carrots
1 (4-oz) can mushrooms, drained
3 cloves garlic, minced
1 (16-oz) jar Alfredo sauce
8 oz wide egg noodles, cooked and drained

In a slow cooker, combine chicken, onion, basil, olive oil, lemon pepper, and ginger; stir thoroughly.  Add broccoli, bell pepper, water chestnuts, carrots, and garlic; mix well.

Cover and cook on low for 4-6 hours, or on high for 2-3 hours.  Stir in Alfredo sauce, mushrooms, and cooked noodles.  Cover and cook on high an additional 30 minutes, or until heated through.

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