chicken alfredo primavera

Recipe by
Tara Waites
Dallas, TX

This is a church favorite. My pastors and church members are always asking for the recipe. I finally wrote it down and want to share it with everyone.

yield 30 - 40
prep time 1 Hr
cook time 1 Hr
method Bake

Ingredients For chicken alfredo primavera

  • 3 lg
    chicken breast halves
  • 1/2 c
    ea. chopped fresh spinach, zucchini(1/2 moon sliced), yellow quash(1/2 moon sliced), mushrooms (sliced), julienne carrots, shallots(sliced)
  • 1/4 c
    olive oil, extra virgin
  • 1 jar
    voka sauce
  • 3 jar
    alfredo sauce
  • 1/2 c
    parmesan (grated)
  • 1 stick
    butter
  • 16 oz
    cream
  • 1/4 c
    italian seasoning
  • 8 oz
    dry penne pasta (tri-color)
  • 8 oz
    dry ziti pasta

How To Make chicken alfredo primavera

  • 1
    Season your chicken and grill. Set to the side. Saute your veggies in olive oil. Set to the side. Boil your pasta.
  • 2
    Preheat the oven to 350. As the pasta boil make your sauce. Drain and rinse your pasta and set in a large chaffer pan. Set aside and work on the sauce.
  • 3
    Add the cream and butter to a large pot and heat slowly until butter is melted. Add the the Parmesan. Add two jars of Alfredo sauce and 1/2 jar of vodka sauce. Simmer for 10 minutes.
  • 4
    Slice, dice or shred your Chicken (your choice) and add it to the pasta. Add 1/2 of the veggies. Add the sauce. Mix thoroughly.
  • 5
    Take the rest of the veggies and line it center the pasta dish. Surround it with the sauce from the 3rd alfredo jar.
  • 6
    Baked for 30 minutes and serve.
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