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 calories
carbohydrate: 14.5 g
cholesterol: 150.3 mg
fat: 26.3 g
fiber: 2.9 g
protein: 24.1 g
saturatedFat: 15 g
servingSize: -
sodium: 1324.4 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a rimmed baking sheet with cooking spray.

  2. 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.

  3. 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.

  4. 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.

  5. Stir in the Alfredo sauce and bring to a low simmer, simmer 5 minutes. Season with pepper.

  6. Fill zucchini boats with Alfredo mixture, place on prepared baking sheet. Top with 1 tablespoon shredded mozzarella cheese, tomato slice, and Parmesan cheese.

  7. Bake until zucchini are tender and cheese has melted, about 20 minutes. Let cool 5 minutes before serving.

Recipe Yield

4 zucchini boats

Recipe Note

Chicken, mushrooms, onion, broccoli and Classico® Creamy Alfredo sauce add the perfect punch to these zucchini boats!

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