Imported from the web

Sun-Dried Alfredo Chicken & Potato Bake

Name: Sun-Dried Alfredo Chicken & Potato Bake
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 lb chicken breast (Use up to 2 lb; cut thinly); 1.5 lb baby potatoes (Halved); 24 oz Rao’s Alfredo sauce (One jar); 1 cup broth; 1 tbsp lemon juice; 3 tsp minced garlic; 0.5 cup sun-dried tomatoes (Chopped); 2 cup fresh spinach (Use 2–3 cups); 1 tsp salt (Use 1/2 tsp with the potatoes and the remainder to season the chicken); 0.5 tsp black pepper (Use 1/4 tsp with the potatoes and the remainder to season the chicken); 1 tsp garlic powder; 1 tsp onion powder; 1 tsp Italian seasoning; 0.5 tsp paprika; 0.25 cup grated Parmesan (Stir 1/4 cup into the sauce mixture and sprinkle Parmesan on top; garnish with freshly grated Parmesan if desired)

Recipe by Emily and Levi Jensen Facebook

Imported by Rj Clatterbuck on SeeMeCook

A one-pan chicken and potato bake with creamy Alfredo sauce, sun-dried tomatoes, spinach, garlic, and Parmesan. The dish is covered and baked until the chicken is safe and the potatoes are tender, then uncovered to brown the top.

6 servings75 minAmerican

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Ingredients

1.5 lb chicken breast (Use up to 2 lb; cut thinly)
1.5 lb baby potatoes (Halved)
24 oz Rao’s Alfredo sauce (One jar)
1 cup broth
1 tbsp lemon juice
3 tsp minced garlic
0.5 cup sun-dried tomatoes (Chopped)
2 cup fresh spinach (Use 2–3 cups)
1 tsp salt (Use 1/2 tsp with the potatoes and the remainder to season the chicken)
0.5 tsp black pepper (Use 1/4 tsp with the potatoes and the remainder to season the chicken)
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
0.5 tsp paprika
0.25 cup grated Parmesan (Stir 1/4 cup into the sauce mixture and sprinkle Parmesan on top; garnish with freshly grated Parmesan if desired)

Steps

1
Preheat the oven to 375°F (190°C). Prepare a 9×13-inch baking dish.
2
Add the halved baby potatoes to the baking dish. Season them with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper.
3
Pour the Alfredo sauce and broth into the baking dish over the potatoes.
4
Stir in the minced garlic, chopped sun-dried tomatoes, and fresh spinach.
5
Stir 1/4 cup of grated Parmesan into the sauce mixture.
6
Cut the chicken breasts thinly, then nestle the chicken pieces into the sauce in the baking dish.
7
Season the chicken with the remaining salt and black pepper, the garlic powder, onion powder, Italian seasoning, and paprika. Sprinkle Parmesan cheese over the top.
8
Cover the baking dish tightly with foil. Bake for 45–55 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
9
Remove the foil and continue baking for 5–10 minutes, until the chicken is done and the potatoes are tender and browned on top.
10
Garnish with freshly grated Parmesan, if desired, and serve.

Notes

The source says to use 2–3 cups of spinach and 1 1/2–2 lb of chicken. The amount of Parmesan for the final garnish is not specified beyond the 1/4 cup listed, so the listed Parmesan is treated as divided between the sauce, topping, and optional garnish.