Alfredo Recipe · Chicken Alfredo Zucchini Boats

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

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

Cooking 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.

Nutrition Facts

• calories386
• carbohydrateContent14.5 g
• cholesterolContent150.3 mg
• fatContent26.3 g
• fiberContent2.9 g
• proteinContent24.1 g
• saturatedFatContent15 g
• sodiumContent1324.4 mg
• sugarContent5.8 g